Court Bouillon

Preparation info

  • Makes About

    1.2 Litres

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A court bouillon is simply a light stock, nothing more than flavoured water, used usually for poaching fish. Overcooked tasteless fish boiled to death in plain tap water has been one of the scourges of British cooking. But fish that has been poached – that is, cooked in a liquid that is barely simmering – in a delicate court bouillon is quite another matter. I use this court bouillon for poaching skate wings in particular, but it is also useful for cooking bra

Ingredients

Method