Truites au Bleu

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • One 6–8 oz. trout
  • vinegar
  • salt
  • parsley

Method

The essential factor of this famous dish is that the trout should be alive until just before cooking. In continental restaurants they are often kept in a tank from which the customer selects his fish, which is then stunned, cleaned and cooked immediately.

The fish should be stunned, cleaned (gutted) and immediately plunged into a pan of boiling salted water to which a little vinegar has