Court Bouillon Recipe
Summary
CuisineEuropean
Ingredients
| Salt | 2 Teaspoon | |
| Celery stick | 1 | |
| Peppercorns | 6 | |
| White wine/1/2 glass wine vinegar | 1 Cup (16 tbs) | |
| Onion | 1 Small | |
| Leek | 1⁄2 | |
| Turnip | 1 Small | |
| Bouquet garni | 1 | |
| Carrot | 1 |
Directions
Put enough water in your cooking vessel to cover the salmon to be cooked.
Bring to the boil, add the prepared vegetables and simmer for 30 minutes.
Meanwhile, wash, clean and prepare the piece of salmon.
It is a good idea to tie it loosely in a piece of butter muslin for cooking.
In this manner, it is easily lifted from the hot liquor.
Skim any scum from the court bouillon before lowering the fish.
Boil very gently allowing about 10 minutes per pound.
The larger the piece the less minutes are needed per pound.
For instance, a two pound piece, which would be ample for 4-5 people, will probably be done in half an hour or a trifle under, but a really large portion of salmon, say, eight pounds, will only need about one hour for its cooking time.
Drain well, before serving, and garnish with cucumber.
Bring to the boil, add the prepared vegetables and simmer for 30 minutes.
Meanwhile, wash, clean and prepare the piece of salmon.
It is a good idea to tie it loosely in a piece of butter muslin for cooking.
In this manner, it is easily lifted from the hot liquor.
Skim any scum from the court bouillon before lowering the fish.
Boil very gently allowing about 10 minutes per pound.
The larger the piece the less minutes are needed per pound.
For instance, a two pound piece, which would be ample for 4-5 people, will probably be done in half an hour or a trifle under, but a really large portion of salmon, say, eight pounds, will only need about one hour for its cooking time.
Drain well, before serving, and garnish with cucumber.
Chef
