Truite Au Bleu (Blue Trout)

1 review, 4 star(s). 100% would make again

Ready in 1h

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2 tb fresh parsley; Minced
2 tb Butter
1 Rib celery; w/leaves and chopped
5 10-inch Whole trouts
3 c Water
1 c White wine; or dry vermouth
1 tb Salt
1 Shallot of scallion; minced
1 Dressed trout; head and all, but cut into chunks
1 Bay leaf
3 tb Tarragon Vinegar
1/2 ts Thyme
1 Carrot; thinly sliced
6 Peppercorns

Original recipe makes 4



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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Many years ago I watched Juila Child perform the blue trout receipe on TV and had a chance to try it out personally years later on a fresh caught kokanee salmon in Lake Tahoe, CA. The "BLUE" in blue trout comes from the color of the skin when a freshly killed trout comes in contact with a hot frying pan. It's the LIVE skin cells turning blue and the resulting cobalt blue coloration that makes this receipe so special as the trout had to be alive literally seconds before hitting the frying pan. IF you want BLUE Trout, you need to fish (successfully) or know someone who does as 5 minutes dead is too late.
flyfish4fun 6y ago

davidjns 6y ago

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