court bouillon


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court bouillon

 (ko͝or, kôr)
n.
A poaching liquid for seafood whose ingredients usually include water, vinegar or wine, diced vegetables, and seasonings.

[French : court, short + bouillon, broth.]
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The recipe for salmon - in court bouillon - serving eight, includes eight salmon fillets, a cucumber and three potatoes.
HEALTHY Poached salmon This delicious way to poach salmon in a court bouillon broth is a regular in my house.
Tanis served it in a court bouillon, a light vegetable broth, one that the former Chez Panisse chef Paul Bertolli had introduced, but to which Tanis added his own spin with Asian ingredients like star anise and lemongrass.
MUSSELS POACHED IN A SAFFRON-FLAVOURED COURT BOUILLON WITH RED PEPPERS (Serves 12) 6kg mussels 3 red peppers 3 cloves of garlic 3 onions 3 lemons 1 bouquet garni 1 litre of dry white wine 2g saffron 3g peppercorns 1/2 litre of cream 1 bunch of parsley Method Reduce the wine by half.
You can kill two birds with one stone by adding spices or other flavorings to the water in which you parboil the wing, and once you flavor it up you can refer to the water as court bouillon.
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 top prize went to the Bucklemaker, 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.
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.
A A court bouillon is a poaching liquor for fish and shellfish, basically a flavoured liquid.
We started our meal off with Sake Poached Shrimp Cocktail ($13), sweet shrimp poached in a sake court bouillon and served with a horseradish cocktail sauce.
We actually ordered what the Melting Pot calls ``The Big Night Out'' for two ($86), taking the meaty option at $10 less rather than the seafood and picking the court bouillon mixture over the bourguignon, mojo and coq au vin offerings as our cooking liquid.
For example, a court bouillon is used for poaching mild fish to add flavor and moisture.