Basic Court Bouillon For Poaching Fish Recipe
Ingredients
| Onion | 1 Large | |
| 1 or 2 carrots | ||
| Parsley root | 1 | |
| Celery root | 1/2 | |
| 1/2 parsnip or kohlrabi | ||
| 2 celery stalks, with leaves | ||
| Leek | 1 | |
| 1/4 bunch each dill and parsley | ||
| Bay Leaf | 1 | |
| Peppercorns | 12 | |
| Salt | To Taste | |
| Water | 5 Cup (16 tbs) | |
Directions
Cut up all vegetables and tie dill and parsley with string.
Put all the ingredients in a large saucepan and bring to a boil.
Let simmer until the vegetables are tender, allowing some of the water to evaporate.
For boiling fish, use enough court bouillon to cover.
For poaching, use just enough so that the fish will steam.
Put all the ingredients in a large saucepan and bring to a boil.
Let simmer until the vegetables are tender, allowing some of the water to evaporate.
For boiling fish, use enough court bouillon to cover.
For poaching, use just enough so that the fish will steam.
Chef
