• Weyand's Chef

Court Bouillon

Ingredients:

1 leek, cut in half lengthwise and rinsed

4 sprigs fresh parsley

3 to 4 sprigs fresh thyme

1 large bay leaf

1 large clove garlic, cut in half

12 cups water

2 medium carrots, thinly sliced

2 ribs celery, thinly sliced

2 slices lemon


Preparation:

Cut 2 4-inch pieces from the outer layer of your halved and rinsed leek. Wrap and refrigerate remaining leek for future use. Place parsley, thyme, bay leaf, and garlic on concave side of one piece of leek. Cover with the remaining piece of leek. Tie in 3 places with string to secure the seasoning bundle or “bouquet garni”. Set aside. Place water in a stockpot or fish poacher. Add bouquet garni, carrots, celery, and lemon. Cover and bring to a boil over medium-high heat. Reduce heat to low. Simmer for 15 minutes.


To Use:

Add whatever fish you are poaching for your recipe. Cover and cook for 9 to 11 minutes for each inch thick your fish is. Cook until fish is firm and opaque and just begins to flake.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe from The Hunting and Fishing Library.



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