Cooking glossary


Court bouillon

A flavoured liquid that is used for cooking fish, meat or vegetables. It can be made up from a combination of any of the following ingredients: white wine, onion, garlic, celery, seasoning and spices.

A court bouillon for cooking whole fish or fish portions is usually prepared in advance and then the fish is poached for a short time in the liquid. For meat or vegetables that take longer to cook, the court bouillon ingredients can be combined and the meat or vegetables cooked at the same time.