1556 The Cooking of Fish au Bleu

Name: The Cooking of Fish au Bleu
Cuisine: France
Ingredients: Small trout for preparation au Bleu should be caught alive, quickly emptied and placed in a boiling Court-bouillon comprised only of water, vinegar and salt.; Fish prepared au Bleu can be served either hot or cold and with its accompaniment as indicated in the different recipes.; large fish are placed on the grill of the fish kettle and basted with boiling vinegar which should be that amount required for the Courtbouillon used to cover the fish. The required amount of lukewarm Court-bouillon prepared without the vinegar should then be carefully poured over the fish so as to lessen as much as possible the risk of any damage to the flesh. The cooking of the fish should then take place in the usual manner.; The fish of whatever kind must be live.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The name au Bleu indicates a special method of preparation and cooking applicable only to trout, carp and pike and is based on the following principles which must be carefully observed.

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