POACHING LIQUID FOR LOBSTER (COURT BOUILLON)
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 1 gallon poaching liquid
Number Of Ingredients 9
Steps:
- Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
- Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
- Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.
COURT-BOUILLON
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 10
Steps:
- Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
- Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
COURT BOUILLON
A court bouillon is a quickly made aromatic vegetable broth for poaching fish. (In French, bouillon means "broth," and court means "short.")
Yield makes about 1 quart
Number Of Ingredients 11
Steps:
- In a large heavy pot, combine and bring to a boil: 1 1/2 cups dry white wine, 4 cups water, 2 carrots, peeled and sliced, 1 celery stalk, sliced, 2 onions, peeled and sliced, 1 bay leaf, 7 black peppercorns, 6 coriander seeds, 3 thyme sprigs, A handful of parsley stems, 2 teaspoons salt.
- Skim off any rising scum. Turn down the heat and simmer for 45 minutes. Strain, discarding the solids.
- If there's no white wine, substitute about 2 tablespoons good white wine vinegar.
WHITE WINE BROTH WITH HERBS (COURT-BOUILLON AU VIN BLANC AUX AROMATES)
Provided by Craig Claiborne
Categories dinner, condiments, soups and stews
Time 35m
Yield 1 1/4 cups
Number Of Ingredients 12
Steps:
- Combine wine and water in saucepan.
- Trim away and discard all skin and outer pulp of lemon. Add peeled lemon to saucepan. Add remaining ingredients and cook about 30 minutes or until liquid is reduced to about 1 1/4 cups. Strain, discarding solids.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams
GE COURT BOUILLON
Provided by Alton Brown
Time 28m
Yield Yield: 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
LEG OF LAMB POACHED IN WHITE WINE COURT BOUILLON
Provided by James Beard
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly Fuissé.
COURT BOUILLON
Steps:
- Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.
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