Court bouillon
Court-bouillon or bouillon court is a fast-cooked broth for poaching of fish or seafood . Sometimes it is also used to poach from vegetables , eggs , sweetbread , comb and tender meat used.
Court bouillon can be translated as briefly boiled liquid ( French language court ) or "short broth" because the cooking time is relatively short compared to the much more difficult stock . It is also usually not served as a separate dish because delicate foods shouldn't cook too long. Therefore it is prepared before the food is added. Usually the cooking time is less than 60 minutes. Court bouillon can be the basis for a stock or a fumet . It is often acidified with wine , vinegar or lemon to extract as much aroma as possible from the vegetables during the short cooking time .
Court bouillon is traditionally refined with table salt , white wine , vegetable flavors from a mirepoix made from carrots, onions and celery and with a bouquet garni and black pepper . Court bouillon is not necessarily expensive. For the preparation of lobster it only consists of water, salt, lemon and possibly thyme and bay leaf. For lost eggs , it's salt, water, and vinegar . In the Cajunküche is the Court-Bouillon, speaking here as a "court bouillon", a rich fish stew, usually with catfish and roux thickened.
Individual evidence
- ↑ Catfish court bouillon . Retrieved December 2, 2014.
- ↑ Cajun Catfish Courtbouillon Recipe . In: Nola Cuisine . Retrieved December 2, 2014.