Court-Bouillon
Posted: Tue Jul 15, 2008 7:22 pm
Court-Bouillon
Eric Ripert & Michael Ruhlman; A Return To Cooking
This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.
Ingredients:
4 cups water
1/2 cup red wine vinegar
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt
Preparation:
Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt. Makes about 4 cups.
Eric Ripert & Michael Ruhlman; A Return To Cooking
This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.
Ingredients:
4 cups water
1/2 cup red wine vinegar
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt
Preparation:
Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt. Makes about 4 cups.