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Court Bouillon

creative.chef's picture
Ingredients
  Carrots 2
  Onion 1
  Celery stalks 2
  Shallots 2
  Bay leaf 1
  Parsley sprigs 3
  Thyme sprig 2
  Lemon juice 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1 Peel and finely chop all the vegetables.

MAKING
2 In a large saucepan put the vegetables along with all the other ingredients and add 4 cups of water to it.
3 Bring it to a boil and cover the saucepan with a lid.
4 Let it simmer for 15 minutes.
5 Allow Court Bouillon to cool down a bit before straining it.

SERVING
6 Pour Court Boullion over the fish to be poached.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
15 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 369 Calories from Fat 7

% Daily Value*

Total Fat 0.83 g1.3%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 562.6 mg23.4%

Total Carbohydrates 47 g15.7%

Dietary Fiber 8.3 g33.4%

Sugars 16.1 g

Protein 5 g10.5%

Vitamin A 437.9% Vitamin C 82.3%

Calcium 18% Iron 20.6%

*Based on a 2000 Calorie diet

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Court Bouillon Recipe