Truite Au Bleu (Blue Trout)
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Yield: 4 Ready in 1 hours
favorite of 3 people 1 people want to try
|2 tbfresh parsley; Minced|
|1 Ribcelery; w/leaves and chopped|
|5 10-inchWhole trouts|
|1 cWhite wine; or dry vermouth|
|1 Shallot of scallion; minced|
|1 Dressed trout; head and all, but cut into chunks|
|1 Bay leaf|
|3 tbTarragon Vinegar|
|1 Carrot; thinly sliced|
Truite Au Bleu (Blue Trout) Preparation
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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