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Basic Court Bouillon For Poaching Fish

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Ingredients
  Onion 1 Large
  Carrots 2
  Parsley root 1
  Celery root 1⁄2
  Parsnips/Kohlrabi 1⁄2
  Celery stalks 2 (with leaves)
  Leek 1
  Dill 3⁄4 Ounce (1/4 bunch)
  Parsley 3⁄4 Ounce (1/4 bunch)
  Bay leaf 1
  Peppercorns 12
  Salt To Taste
  Water 5 Cup (80 tbs)
Directions

Cut up all vegetables and tie dill and parsley with string.
Put all the ingredients in a large saucepan and bring to a boil.
Let simmer until the vegetables are tender, allowing some of the water to evaporate.
For boiling fish, use enough court bouillon to cover.
For poaching, use just enough so that the fish will steam.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Vegetable

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