Truite Au Bleu (Blue Trout)

Course : Fish
Serves: 4
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2 tablespoons butter
1 small shallot of scallion -- minced
1 rib celery w/leaves/chopped
1 medium carrot -- thinly sliced
1 fillets dressed trout -- head and all but cut into chunks
1 tablespoon salt
6 pieces peppercorns
1/2 teaspoon thyme
2 tablespoons minced fresh parsley
1 piece bay leaf
3 cups water
1 cup white wine or dry vermouth
3 tablespoons tarragon vinegar
5 fillets whole trout 10 inch

Preparation / 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 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

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