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.
on Monday, November 02, 2009