Court Bouillon
An acidulated aromatic broth for poaching fish
Not really a stock — a poaching liquid, made in half an hour, and the classical way to cook a whole salmon or a piece of turbot. The name means short broth, which describes both the cooking time and the ambition.
The acid firms the fish and keeps it white. It also means the liquid is used once and discarded.
Ingredients
- 3 quarts water
- 2 cups dry white wine
- 1/2 cup white wine vinegar
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 leek, split and washed
- 2 bay leaves
- 6 sprigs thyme
- 10 parsley stems
- 1 tablespoon black peppercorns
- 1 tablespoon coarse salt
- 1 lemon, sliced
Instructions
- Combine everything except the peppercorns and lemon in a wide pan.
- Bring to a simmer and cook gently for 30 minutes.
- Add the peppercorns and lemon for the last 10 minutes — added early, peppercorns turn the liquid harsh.
- Strain if you want it clear, or leave the vegetables in for a rustic poach.
- Cool to just warm before adding fish, then bring back to the barest tremble. Never boil fish.
Notes
- For shellfish, leave out the vinegar and double the wine.
- A whole salmon: bring to a tremble, cook 4 minutes, then take off the heat and let it cool in the liquid.