Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.
Court bouillon
Cook's dictionary |
October 2007
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.
Have a go at making your own in this poached trout, beetroot and new potato horseradish salad
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