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 [1]).