Truites au bleu (trout cooked in court bouillon)

Yield: 4 servings

Measure Ingredient
4 \N 10-oz. trout
4 quarts Water
1 cup White vinegar
1 \N Bay leaf
\N \N Salt to taste
10 \N Peppercorns
\N \N Lemon wedges
\N \N Melted butter or
\N \N Hollandaise Sauce

Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact.

Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction.

Combine the water and vinegar in a fairly wide casserole. There should be enough liquid to cover the trout when they are added. Add the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 minutes.

Drop the trout into simmering water. Simmer for 5 minutes. Drain the trout and serve with lemon wedges and hot melted butter or Hollandaise Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.

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