Court Bouillon

Makes: 2L

Prep Time: 15 mins

Cook Time: 20 mins plus 20 mins infusing

Ingredients

1/2 Leek sliced (white part)

1 Celery stick sliced

1 Carrot sliced

1/4 Fennel sliced

2 Shallots sliced

1/2 Lemon sliced

2 Bay leaf

Couple sprigs of thyme

1 Tbsp Coriander seed

1/2 Tbsp black/white peppercorn

2 Tbsp Salt

150ml White wine

2 L water

Steps

• Combine everything except the lemon slices with the water and wine. Simmer for 15-20 mis.

• Then take off the heat and add lemons. Cover and let this infuse for 15-20 mins.

• Strain court bouillon and keep in fridge for a week or couple months in the freezer.

• Use this to poach fish, pork, chicken veg etc. Can also be reused after poaching to intensify flavours.

  
  

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