|Lemon juice||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Black pepper||To Taste|
1 Peel and finely chop all the vegetables.
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.
6 Pour Court Boullion over the fish to be poached.