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Court Bouillon
- Yield:
1 gallon
- Difficulty
Easy
Published 1986
This aromatic broth is a poaching liquid for fish and shellfish and, with spices added, for vegetables (as in the preparation called “à la Turque”). For poaching salmon, the white wine can be changed to a young red wine.
Ingredients
1 1 1
Method
Put the vegetables, herbs, and salt in a pot with the water. Bring to a boil, skim, and simmer, uncovered, for 20 minutes. Add the wine and simmer another 20 minutes. Strain into a bowl and discard the vegetables.
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