Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Water, carrots, onions, salt, parsley sprigs, bay leaves, and thyme are simmered together for 30 minutes. White wine vinegar and black peppercorns are then added and the liquid is simmered for an additional 10 minutes. The finished court bouillon is strained and cooled thoroughly before being used to poach fish. Used for pike and hake.