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Vinegar Court Bouillon

chef.pierre's picture
Ingredients
  Water 3 Quart
  White wine vinegar 1 Cup (16 tbs)
  Sliced onion 2
  Sliced carrots 2
  Celery stalks 3
  Broken celery leaves 2 Tablespoon
  Parsley sprigs 2 Tablespoon
  Bay leaves 3
  Thyme 1 Teaspoon
  Peppercorns 2 Teaspoon
  Salt 1 Tablespoon
  Lemon slices 4
Directions

Combine all ingredients, bring to a boil and simmer 40—50 minutes to extract and blend the flavors.Cool and strain before pouring over the fish.You may need twice this amount for a large fish and half this amount for a small fish, depending on the size of the pan and height of the rack or trivet.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Interest: 
Party

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