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Court BouillonCourt-bouillon or court bouillon is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.


serves totaltime preptime cookingtime
4 persons 30 minutes 10 minutes 20 minutes


{tab Ingredients}

  • 2 medium Carrots
  • 1 medium Onion
  • 2 sticks Celery
  • 2 Shallots
  • 1 Bay Leaf
  • 3 stalks Parsley
  • 2 sprigs Thyme
  • 2 tablespoons Lemon Juice
  • 300 ml Dry White Wine
  • Salt & Black Pepper

{tab Instructions}

  1. Peel and finely chop the vegetables.
  2. Put them in a large sauce pan with all the other ingredients and 900 ml water.
  3. Bring to the boil,cover with a lid and simmer over low heat for 15 minutes.
  4. Leave the court bouillon to cool slightly, then strain it and pour over the fish to be poached.


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