Gastronomixs

Poaching liquid with vadouvan and lime

A super tasty stock in which to poach meat, poultry, and even fish.

Poaching liquid with vadouvan and lime

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Ingredients

2

litres

veal stock

30

g

vadouvan

4

cloves

garlic

2

 

limes

As needed

 

salt

Preparation method

  • Heat the stock with the vadouvan, garlic, and the zest of the limes.
  • Leave to infuse for about 30 minutes.
  • Flavour with the juice of the limes and some salt to taste.

Serving suggestions

  • As a poaching liquid for veal, chicken, guinea fowl, quail, pig's trotters, and monkfish.

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