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
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.
