POACHING LIQUOR

500g Onion

300g Carrots

5 litres Water

200ml White wine vinegar

1 Sachet d’epices

Yields 4 litres

Method

Put all the ingredients in a clean pot and bring to a boil.

Usage

Court bouillon is used as poaching liquor for fish, especially for the oily fish, as the acid in court bouillon helps to firm up the flesh of ioly fish and it prevents the fish from disintegrating.

Storage

Court bouillon should be made fresh. However, the same court bouillon can be used many times while preparing a dish.