Melting Pot Court Bouillon Recipes

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COURT-BOUILLON



Court-Bouillon image

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

1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt

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



Court Bouillon image

Categories     Sauce     Soup/Stew     Herb     Vegetable     Gourmet

Yield Makes about 2 quarts

Number Of Ingredients 10

1/2 small leek (white and pale green parts only)
a 3-inch piece carrot
a 3-inch piece celery rib
3 medium garlic cloves
7 cups cold water
1 cup plus 2 tablespoons red-wine vinegar
1 fresh thyme sprig
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons white peppercorns
1 teaspoon fine sea salt

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.

MELTING POT COURT BOUILLON RECIPE



MELTING POT COURT BOUILLON RECIPE image

Categories     Vegetable

Number Of Ingredients 7

5 ½ C warm water
3 Tbsp finely chopped onion
1 Tbsp finely chopped celery
1 Tbsp chopped carrot
2 Tbsp kosher salt
1 Tbsp freshly ground pepper
2 tsp garlic powder

Steps:

  • Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce. Recommended dipping accompaniments: Seafood, beef, ravioli and gourmet veggies.

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