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Thursday, Oct 30th

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Paradise Found

Court Bouillon

A court bouillon means literally a 'short boil'. Mona Farrugia lauds this simple vegetable stock as the basis for all fish and meat poaching.

 
Court Bouillon

Information

Main Ingredient Water
Preparation Time 30 minutes
Cooking Time 1 hour
Course Stock
Recipe Serves 12
Recipe Type Classical French
Notes
Use quality ingredients as the flavours imparted should be subtle and very fine.

The court bouillon can be kept in the fridge for around 3-5 days or frozen and used as necessary.
Method
  • 1/2 small leek (white and pale green parts only - discard the green), chopped
  • a 3-inch piece of carrot, chopped
  • 2 stems local celery, chopped
  • 1700ml cold water
  • 1 tumbler (around 300ml) of good dry white wine
  • 1 fresh thyme sprig
  • 2 bay leaves
  • 1 clove
  • 1 1/2 teaspoons white peppercorns
  • 1 teaspoon fine sea salt such as Maldon
How:
Place all the ingredients together in a large pan, bring to the boil and simmer for an hour on very low heat. Strain the ingredients and use only the liquid.
 

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