Court bouillon

Court bouillon can be used to poach fish, shellfish, vegetables, chicken or other foods or as a foundation of other sauces.  It is made from poached vegetables and is light and delicate.  It imparts of flavours of the vegetables to things being cooked in it.

The quantities of the ingredients will produce about 1.2 l of court bouillon.

Preparation Time: 15 Mins

Cooking Time: 40 Mins

Total Time: 55 Mins

Ingredients

110 cl              Water       

2                    Onions  - sliced       

230 gms          Carrots  - chopped   

2 sticks            Celery  - chopped     

30 cl               Wine  - dry white     

1                    Bouquet garni         

1 pinch            Salt          

6                    Peppercorns  - crushed          

Method

Simmer all the ingredients except the peppercorns in a saucepan for 25 minutes.  Add the peppercorns and simmer for a further 15 minutes.  Strain and allow to cool until it is needed.