Gastronomixs

Court bouillon classic basic recipe

A classic method of poaching fish and crustaceans. Nowadays, water with sea salt is often used for poaching, and some chefs even poach in seawater. This recipe makes an excellent basic ingredient for many classic French dishes and you can vary endlessly by leaving out or substituting the vegetables, or by using lime juice instead of vinegar, for instance.

Court bouillon classic basic recipe

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Ingredients

10

l

water

1

kg

onion

1

kg

carrots

2

 

fennel bulbs

500

g

leek (only the white part)

10

 

parsley stalks

1

l

dry white wine

5

dl

vinegar

10

sprigs

fresh thyme

4

 

fresh bay leaves

5

g

crushed white peppercorns

80

g

sea salt

Preparation method

  • Clean and finely chop the vegetables. Don't chop them as coarsely as you would for other types of bouillon that take longer to infuse. Chopping them finely will result in the vegetable flavours seeping into the stock more quickly.
  • Put the vegetables, herbs and spices in a pan with cold water and sea salt and bring to the boil.
  • Allow to steep for 30 minutes just below boiling point (approx. 95°C).
  • Pour through a strainer lined with a damp passing cloth.
  • Store in a closed container in the refrigerator until needed.

Serving suggestions

  • As a poaching liquid for fish and crustaceans.

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