Ingredients

2lb (900g) Fish, generally made with fresh-water fish: Trout, pike, carp, etc

2 quarts Water

1/4 cup Wine vinegar

2 medium Carrots, sliced

2 large Onions, sliced

1 Bay leaf

1/2 tsp Thyme

5 sprigs Parsley

1 tbsp Salt

8 Peppercorns

Method

In a large saucepan combine all ingredients except fish and peppercorns.

Bring to boil.

Cover and simmer for 40 minutes and then leave to cool.

When ready to use, heat Court-bouillon until luke warm.

Add peppercorns and fish.

Bring to boiling point but do not allow to boil, and continue cooking for 10 minutes.

Remove fish to heated serving dish.

Serve hot.

Cooks Comments and Tips

.