Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Court Bouillon

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

Remember to have a look at Tallyrand's regular recipe column and his tips <click here>

This a basic kitchen preparation mainly used for poaching fish and other seafoods. It is a flavoured bouillon, produced by simmering a variety of ingredients in water. Some form of acid must also be added, this helps coagulate the seafood proteins, helps to retain colour and also adds flavour.

As it is used for cooking delicate flavoured foods, only the best ingredients should be used and the more powerfully flavoured ingredients used sparingly. These ingredients can include:

Vegetables : carrots, celery, leeks, onions, shallots, spring onions
Herbs : dill, fennel, bayleaves
Spices : peppercorns, star anise, cloves, ginger, garlic
Acids : lemon juice, lime juice, vinegar (white or white wine) or wine

This recipe is a guideline only and the ingredients and amounts adjusted to suit the foods being poached and the final flavour required.

Ingredients

1 lt water
100 ml white wine
1 tbs white wine vinegar or lemon juice
sq mirepoix
1 pc bayleaf
sq salt

Method

  • Combine all ingredients
  • Bring to a boil and simmer for 15 minutes
  • Strain and use

Chef's Tip:

How the 'mirepoix' is cut is dependant purely on the size of the pot/pan and
how much is being produced. For example it would be pointless producing
20 litres and cutting the 'mirepoix' into brunoise, only to strain it all out and
discard it

Salt is added towards the end of the cooking process, it must then be tasted
and corrected.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
EMAIL US