Court Bouillon
Depending on what you are poaching, the acidic ingredient might vary. As a rule of thumb, use white wine or lemon are when poaching fish as it makes the flesh slightly firmer, and white vinegar when poaching shellfish as the vinegar keeps the flesh firm and makes the shell softer.
Servings: 4 liters / 4 quarts
Calories: 168kcal
Ingredients
- 20 cups water
- 3 freshly squeezed lemons
- 1 tablespoon sea salt
- 1 pound Mirepoix, cubes of carrot, onion, and celery
- 1 bouquet garni
Instructions
- In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and let stand for 10 minutes. Strain and use immediately or cool and refrigerate.
- The liquid must completely cover the ingredients at all times.
Video
Cooking Tips for Court Bouillon Recipe
- Adjusting the acidity: As the recipe mentions, the acidity of the court bouillon changes depending on what you’re poaching. Use white wine or lemon when poaching fish for a firmer texture and white vinegar for shellfish to soften the shells.
- Mirepoix balance: The classic mix of carrot, onion, and celery (Mirepoix) gives depth to the stock. Be sure to cut the vegetables into uniform pieces for even extraction of flavors.
- Bouquet garni: Make your own bouquet garni with fresh herbs like thyme, bay leaves, and parsley stems, or use pre-made bundles if available. This will impart a fresh herbal aroma to the poaching liquid.
- Simmering time: Simmering for at least 30 minutes allows the flavors to meld together. Avoid boiling the stock too vigorously, as this can create a cloudy liquid and a less delicate flavor.
- Straining the court bouillon: Be sure to strain it thoroughly after it has rested. This will remove any solid bits of vegetables or herbs, leaving behind a clear, clean liquid perfect for poaching.
- Storage: Court bouillon can be stored in the fridge for up to 3 days or frozen for later use. When freezing, portion it into smaller containers for easy use in future recipes.
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