Recipe #4439
Court Bouillon
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
1 1/2 cup (750 mL)
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Sauces |
| Source: | Metro |
Recipe ingredients
- 25 mL butter
- 1/2 celery stalk, diced
- 1/2 onion, diced
- 1/3 leek, diced
- 1/3 cup (80 mL) white wine
- 1 bay leaf
- 1 pinch of thyme
- 3 cups (750 mL) water
- 1 lemon quarter
- Salt and pepper to taste
Preparation
In a 1L casserole, sweat the vegetables in butter covered over medium heat.
After 5-6 minutes, add the white wine and let reduce by half.
Add spices, salt, pepper, as well as the water and lemon.
Let simmer over medium heat 15-20 minutes.
Strain the court bouillon. Discard the vegetables.
Suggestion
Quicker to prepare than fish stocks, court bouillon is extremely useful in poaching or steaming fish filets and seafood. Use court bouillon for cooking “en papillote” outdoors or when camping.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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