Truite au bleu

Name: Truite au bleu (Blue Trout)
Cuisine: France
Ingredients: 1 large onion, halved and stuck with a clove; 1 large onion, halved and stuck with a clove; 2 leeks (white part only); 1 clove garlic; 6 freshly caught trout, carefully gutted so as not to remove the slime that covers the body and which makes the trout ‘blue’ when cooked; 2 carrots, chopped; Lemon wedges; Pinch of thyme; 1 teaspoon double cream; Salt and pepper; Salt and pepper; 7 oz (200 g) butter, cut in small cubes; Juice of 1 lemon; 1 bouquet garni; 2 glasses Riesling or Sylvaner; 2 glasses Riesling or Sylvaner; ½ glass wine vinegar

Blue Trout

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Trout is readily available in Britain, so why not forget plain grilled, or fried in butter, and be a little adventurous with this recipe or one of the ones that follow?

Use only fresh fish for Blue Trout: there is no point in using frozen.

Ingredients

6 freshly caught trout, carefully gutted so as not to remove the slime that covers the body and which makes the trout ‘blue’ when cooked
Lemon wedges

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Bring all the court bouillon ingredients to the boil with 8 pints (4.5 litres) water and simmer for 20 minutes. Plunge in the trout and simmer for 8 to 10 minutes, depending on their size.