Court-Bouillon for Poached Salmon


Prep time5 minutes


This is used to make the celebrated Cold Poached Salmon.


1eaBay Leaf
12eaPeppercorns (bruised)
1eaAllspice Berry (bruised (if you can))
7eaJuniper Berries (crushed)


Combine ingredients, simmer together, and bottle.

To use, add the whole thing to the fish poacher and add cold water to cover the fish.


During the holidays, I make this a lot. I save the court-bouillon for re-use, and clarify it between uses with an egg white and shell. The next time I poach a salmon, I strain the court-bouillon and top it up with more white wine. Over a week the court-bouillon becomes very flavorful.

To save the court-bouillon, bring it to a boil and put it into a hot glass mason jar just large enough to hold it. Store in the refrigerator. The top should pop down indicating a good seal.

To clarify the court-bouillon, put the cold court-bouillon into a large pot along with one lightly-whipped egg white and the crushed shell. Bring to a low boil, stirring. When it reaches the boil, reduce the heat and let it simmer very lightly for 10 minutes. The egg white will collect impurities and form a scum on the surface. After 10 minutes, turn off the heat and let it sit undisturbed for 10 minutes more. Strain through cheesecloth and bottle into a hot mason jar. Store in refrigerator.

(This tip from Jane Grigson's Charcuterie.)

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