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.