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court bouillon

   Also found in: Wikipedia 0.01 sec.
court bouillon  (kr, kôr, kr)
n.
A poaching liquid for fish whose ingredients usually include water, vinegar or wine, diced vegetables, and seasonings.

[French : court, short + bouillon, broth.]


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Place fish in the tray and have ready a hot court bouillon (water to which you add a chopped onion, two sliced carrots and celery, a piece of fennel if you have it, together with a few bay leaves and parsley stalks - simmer for 20 minutes then add salt and a couple of peppercorns).
The Openshaws/Seafish top prize went to the Bucklemaker restaurant in St Paul's Square, which won over the judges with a dish of wild Devonshire turbot fillet, from Brixham, poached in a court bouillon with fresh ginger and crab cakes.
If I once imagined that it couldn't be more complicated than mixing curry powder with mayonnaise, I don't any longer: fruitless hours of reading about poaching apricots, concocting court bouillon and straining crème fraîche convince me that it is a Celebrity Masterchef step too far for me, and I head for Marks & Spencer.
 
 
 
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