Truite au bleu (blue trout)

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 Shallot of scallion, minced
1 Rib celery w/leaves/chopped
1 Carrot, thinly sliced
1 Dressed trout, head and all
But cut into chunks
1 tablespoon Salt
6 Peppercorns
½ teaspoon Thyme
2 tablespoons Minced fresh parsley
1 Bay leaf
3 cups Water
1 cup White wine or dry vermouth
3 tablespoons Tarragon vinegar
5 Whole 10\" trout

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 6-8 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.

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