Mireille Johnston

Court-Bouillon III

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

A court bouillon made with white wine. This is for large fish—salmon, halibut, tuna, belly fish, cod. Follow the recipe for Court-Bouillon II, using white wine instead of vinegar.