Trout au Bleu

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Sounds fancy but it’s easy to fix


  • 6 fresh trout or bass, cleaned
  • ½ c. mild vinegar
  • ½ c.


  • Trim fish and split down back.
  • Combine in skillet vinegar and broth (make broth by dissolving 1 chicken bouillon cube in ½ c. hot water). Add bay leaf. Simmer 10 minutes.
  • Add fish to broth; simmer 15 minutes, or until tender. Remove to platter and serve with Ca