Court bouillon du diable ( Devil's Court Bouillon)
Ingredients: Coarse grey artisan salt from Brittany, coriander, fennel, *celeriac, spices.
Use one tbsp. per litre of water when cooking shellfish.
Original creation
€6.80
250 g
Recommendations
A blend for court-bouillon (cooking broth) made coarse sea salt from Brittany and spices. An easy way to season boiled crustaceans (crabs, langoustines, shrimps) and shellfish (whelks, winkles).
- Allergens *celeriac May contain traces of sesame, mustard, soy.
- Origin Original creation
- Storage / Use In a cool, dark, dry place.
€27.20 / kg
Olivier Rœllinger's words
Many of our customers have asked what we put in the cooking water for the shellfish we prepare at the restaurant Le Coquillage.
When cooking shellfish, count one tablespoon of this coarse salt blend per liter/quart of water. For crabs, let them steep 15 minutes in the seasoned cooking liquid to infuse them with the court-bouillon flavors.
Shellfish Cooking Times :
- Large crabs (spider, stone): 20 minutes after the return to a boil.
- Langoustines : 2 minutes after the return to a boil. Drain immediately.
- Shrimp : Bring to a boil, then let stand 3 minutes before draining.
- Winkles : 3 minutes after the return to a boil.
- Whelks : 20 minutes after the return to a boil.
When cooking shellfish, count one tablespoon of this coarse salt blend per liter/quart of water. For crabs, let them steep 15 minutes in the seasoned cooking liquid to infuse them with the court-bouillon flavors.
Shellfish Cooking Times :
- Large crabs (spider, stone): 20 minutes after the return to a boil.
- Langoustines : 2 minutes after the return to a boil. Drain immediately.
- Shrimp : Bring to a boil, then let stand 3 minutes before draining.
- Winkles : 3 minutes after the return to a boil.
- Whelks : 20 minutes after the return to a boil.
