Court Bouillon

Ease of Preparation: Easy
Yield: 4 quarts/liters

Ingredients:

• 4 quarts (4 L) water
• 18 ounces (.5 L) white wine
• 2 ounces (60 ml) lemon juice
• 2 leeks, white stems, chopped
• 1 fennel bulb, sliced
• 2 medium parsnips, chopped
• 1 celery root, peeled, chopped
• 4 bay leaves
• 6 white peppercorns, crushed
• ½ teaspoon (2.5 ml) dried thyme
• 5 parsley stems
• 1 tablespoon (15 ml) salt

Method:

In a stock pot, combine the water, wine, lemon, leek, fennel, parsnip, celery root, bay leaves, white pepper, parsley stems, and salt.

Bring to a simmer over medium heat, do not boil.

Lower the heat to keep at a simmer for 45 minutes.

Strain well, reserving the liquid and discarding the solids. Use immediately or refrigerate until needed.

Use for Salmon a la Nage (see recipe).