1990s Recipes + Menus
Court Bouillon (Fish-Poaching Liquid)
Makesabout 2 quarts
FROM LE BERNARDIN COOKBOOK: FOUR-STAR SIMPLICITY BY MAGUY LE COZE AND ERIC RIPERT
July 1998
- 1/2 small leek (white and pale green parts only)
- a 3-inch piece carrot
- a 3-inch piece celery rib
- 3 medium garlic cloves
- 7 cups cold water
- 1 cup plus 2 tablespoons red-wine vinegar
- 1 fresh thyme sprig
- 2 bay leaves (not the stronger California variety)
- 1 1/2 teaspoons white peppercorns
- 1 teaspoon fine sea salt
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Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
- Keywords
- seafood,
- soup,
- eric ripert,
- maguy le coze
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