Truite Au Bleu (blue Trout) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: 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 tbsp: Salt,
6: Peppercorns,
1/2 tsp: Thyme,
2 tbsp: Minced fresh parsley,
1: Bay leaf,
3 cup: Water,
1 cup: White wine or dry vermouth,
3 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Seafood