Fish Court-Bouillon
  • 5 litres water
  • 500 ml vinegar
  • 10 white peppercorns
  • 10 g parsley stalks
  • 150 g onions cut into rings
  • 150 g grooved and sliced carrots
  • 5 g salt
  1. method
  2. Place all the ingredients in a saucepan and boil steadily for 20 minutes. Skim and use.When boiling a whole fish, prepare a cold court-bouillon by placing all the ingredients in the fish kettle. Immerse the fish in it, bring to the boil and cook for 20 minutes, according to type and cut. Serve hot with some of the court-bouillon, boiled new potatoes, lemon slices and the accompanying sauce.