Court bouillon

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Court bouillon
Court bouillon
Servings:Servings: 6 - Makes about 1 litre (pan size dependent)
Calories per serving:43
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:Chef
First published:19th January 2013
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Court-bouillon or court bouillon is a flavoured liquid for poaching or quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like.

Court-bouillon is 'short' (the literal meaning of the French word 'court') because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added.

For fish, it is generally a mixture of water, acid (white wine or lemon), salt, bouquet garni, and black pepper.

Ingredients

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Method

  1. Place all the ingredients in a large pan
  2. Cover with cold water and bring to the boil. Simmer gently for 30 minutes, then strain through a muslin-lined sieve
  3. Will keep for 5 days if refrigerated or 3 months if frozen

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