|
Recipe I:
1/2 pint water
7 fl oz white wine (or red wine in recipes
requiring red wine court-bouillon)
1 carrot, sliced
1 onion, sliced
thyme, bay leaf, parsley
salt, 4 peppercorns
Recipe II:
1 pint water
4 tbsp wine vinegar
1-2 carrots, cut in rounds
1-2 onions, sliced
1 clove
several stalks of parsley
salt, 4 peppercorns
any fish bone, heads or skin can be added
to either recipe to increase flavor |
|
Method :
Simmer all
the ingredients for 30 minutes, then strain before using as directed in
the recipes.
A court-bouillon is a wine and vegetable
based stock that is used as the cooking liquor for many fish dishes.
Above listed are two basic recipes.
|
Want to
know more about ?
Subscribe
to our newsletter.
|
 |