Court Bouillon

An essential ingredient when poaching Salmon and other Seafood. This is basically a light vegetable stock.

The Court Bouillon needs to cook on its own for about 30 minutes before putting the salmon in, to allow the flavours to develop.

Don’t throw the bouillon away after cooking the Salmon, it makes a great base for a fish soup or you can reduce it down and freeze it to use another day.

Ingredients

• 10floz white wine or dry cider
• 40floz water
• 3floz white wine vinegar
• 1 chopped onion
• 2 chopped carrots
• 2 sticks chopped celery
• 2 bay leaves
• 2 teasp sea salt
• 12 black peppercorns

Method:

Put all the ingredients in a pot and bring to a boil. Simmer for 30 - 40 minutes and leave to cool before using.