Truite Au Bleu (Blue Trout)
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | each |
shallots
minced |
*
|
| 1 | rib |
celery
with leaves, chopped |
*
|
| 1 | each |
carrots
thinly sliced |
|
| 1 | each |
trout
dressed, head and all, cut into chunks |
*
|
| 1 | tablespoon |
salt
|
|
| 6 | each |
peppercorns
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 | each |
bay leaves
|
*
|
| 3 | cups |
water
|
|
| 1 | cup |
white wine
|
*
|
| 3 | tablespoons |
tarragon vinegar
|
|
| 5 | whole |
trout
10 inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | each |
shallots
minced |
*
|
| 1 | rib |
celery
with leaves, chopped |
*
|
| 1 | each |
carrots
thinly sliced |
|
| 1 | each |
trout
dressed, head and all, cut into chunks |
*
|
| 15 | ml |
salt
|
|
| 6 | each |
peppercorns
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 1 | each |
bay leaves
|
*
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
white wine
|
*
|
| 45 | ml |
tarragon vinegar
|
|
| 5 | whole |
trout
10 inch |
*
|
Directions
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 to 8 inchers, or a main course if the trout are 10 to 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 sauté 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.
