Wine Court Bouillon

Name: Wine Court Bouillon
Yield: LFR—Enough To Poach A Large Salmon Or Steelhead Trout or to Crimp a Number of Salmon Steaks and Trout
Cuisine: France
Ingredients: 2 bottles dry white or red wine; 3 quarts cold water; 6 large yellow onions, minced; 2 bottles dry white or red wine; Large bouquet garni; 1 large carrot, sliced; 1½ teaspoons white peppercorns; 3 tablespoons salt

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

White wine court bouillon is used for most lean, white-fleshed fish as well as all semifat fish. Red wine court bouillon can be used for carp, salmon, and trout. Please use good if inexpensive wine, but not cheap wine.

Ingredients

3 quarts cold water
2 bottles dry white or red wine
6

Europe
France
Soup
Gluten-free
Vegan

Method

Mix the water and wine together in the poaching vessel, then add the onions, carrot, bouquet garni, and salt, bring to a boil slowly, then reduce the heat to medium, and simmer for 20 minutes. Add the peppercorns and simmer an additional 10 minutes. Let cool completely and strain before using.