Court Bouillon from Keep it Simple by Alastair Little

Name: Court Bouillon from Keep it Simple by Alastair Little
Ingredients: 2tbsp white wine vinegar; bay leaf or kaffir lime leaf; 1 bottle (750ml/27fl oz) dry white wine (it doesn’t matter if it has gone vinegary); 900g/2lb fish trimmings; 2 carrots; 2 onions; 12 black peppercorns; 1 stalk of celery; few parsley stalks; 1 tbsp sea salt

app.ckbk.com

This aromatic liquid is mainly used for the poaching of fish and seafood.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

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Ingredients

2tbsp white wine vinegar
bay leaf or kaffir lime leaf
1 bottle (750ml/27fl oz) dry white wine (it doesn’t matter if it has gone vinegary)
900g/2lb fish trimmings
2 carrots
2 onions
12 black peppercorns
1 stalk of celery
few parsley stalks
1 tbsp sea salt