Classic Court Bouillon
A classic French aromatic poaching liquid made with white wine, vegetables, and herbs. The essential base for poaching fish and shellfish to keep them moist and perfectly flavored.
Equipment
- (Help support our site!)Stock Pot
- (Help support our site!)Knife
- (Help support our site!)Cutting Board
- Twine
Ingredients
- 5 cup Cold Water
- 1 cup White Wine
- 2 stalk Celery
- 1 stalk Leek white bottom only
- 1 whole Onion rough chop
- 1 whole Lemon cut in half
- 2 whole Bay Leaves
- 1 tsp Black Peppercorns
- 2 tsp Kosher Salt
- 1 sprig Curly Parsley
Instructions
- Place cold water in sauce pot with white wine and place on stove.
- Slice celery in 1/4 slices place in sauce pot.
- Cut leek in half and wash thoroughly in water. Then rough chop place in sauce pot.
- Dice the onion add to a sauce pot.
- Cut the lemon in half, squeeze, and add into sauce pot along with bay leaves, black peppercorns and kosher salt.
- Wrap parsley in twine and place in sauce pot.
- Bring sauce pot to a boil then simmer for 30 minutes. then your poaching liquid is ready for use.
Notes
Recommended for blanching shellfish and can use it multiple times. Flavors strengthen with reduction. Feel free to send a message for custom recipes for your needs or questions.
Nutrition
Calories: 290kcal