Free Recipe Truite Au Bleu (Blue Trout) 2
Recipe Type: F Recipes
Recipe Preparation: simmer
Cooking Ingredients for Truite Au Bleu (Blue Trout) 2 Recipe
2 tb Butter
1/2 ts Thyme
1 Shallot of scallion, minced
2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped
1 Bay leaf
1 Carrot, thinly sliced
3 c Water
1 Dressed trout, head and all
1 c White wine or dry vermouth
But cut into chunks 3
tb Tarragon vinegar
1 tb Salt
5 Whole 10 trout
6 Peppercorns
Truite Au Bleu (Blue Trout) 2 Preparation
This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute” the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.
Cooking Temperature:
Recipe Serves: 4
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