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French · Sauce / condiment
Court-Bouillon au Vinaigre
A classic court-bouillon for large salmon and trout: water sharpened with vinegar and simmered with carrot, onion, thyme, bay and parsley stalks, the peppercorns added only at the end so they stay clean.
- YieldAbout 2.5 litres, enough to poach a 2–2.5 kg salmon (serves 8)
- Hands-on15 min
- Total1 h 3 min
- Difficulty
Ingredients
- 2¼ Lcold water
- 250 mlwhite wine vinegar
- 30 gcoarse sea salt
- 300 gcarrots, thinly sliced
- 250 gonions, thinly sliced
- 4 sprigsthyme
- 3 leavesbay leaves
- 50 gparsley stalks
- 10 gblack peppercorns
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