COURT-BOUILLON
Provided by Eric Ripert
Categories Garlic Herb Poach Quick & Easy Seafood
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.
GE COURT BOUILLON
Provided by Alton Brown
Time 28m
Yield Yield: 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
COURT BOUILLON
Steps:
- Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
COURT BOUILLON
Steps:
- Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.
LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4
COURT BOUILLON
With its clean taste and light body, Court Bouillon is used to poach fish, shellfish, and lean white meats such as chicken and veal, when you want to impart only subtle flavor. It can be as simple as a few aromatics steeped in water or more complex with a fruity white wine or other acidic ingredients, such as vinegar or lemon juice. As with stocks, you should feel free to improvise with whatever is in your vegetable bin (or garden, if you have one). The ingredients called for here are common, but you can leave out some or replace them with other mild-tasting herbs or vegetables. The goal is to avoid overpowering the food that will be poached in the liquid.
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- Combine everything in a large stockpot, adding salt as desired (be careful not to oversalt at this point; you can always add more at the end). Bring to a boil, then lower the heat and simmer 15 to 30 minutes, depending on desired intensity of flavor. Strain through a fine sieve to remove solids, if desired; cool completely before using or refrigerating in airtight containers, up to 2 days.
COURT-BOUILLON
Steps:
- Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
- Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram
THE COURT-BOUILLON
Provided by Craig Claiborne
Categories dinner, easy, soups and stews, appetizer
Time 40m
Yield About 16 cups
Number Of Ingredients 14
Steps:
- Peel carrots and cut into chunks. Put in saucepan.
- Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
- Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams
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