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Court Bouillon For Poaching Fish

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Ingredients
  Water 2 Quart
  Celery 1 Cup (16 tbs), diced
  Carrots 1 Cup (16 tbs), sliced
  Lemon 1⁄4 , sliced
  Chives 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 2 Teaspoon
  Parsley sprig 4
  Peppercorns 3
  Cloves 2
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1
Directions

Combine all ingredients in saucepan.
Bring to boil, simmer about 20 minutes.
Drain and discard solids.
Use court bouillon as poaching liquid for fish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy

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