Blue Trout

Fish poached in a court bouillon containing vinegar is called au bleu because the acidic court bouillon causes the skin of some very fresh fish to turn blue. In the seventeenth and eighteenth centuries a number of fish were cooked au bleu, but the only remnant of the technique is truite au bleu, a delicate way to cook a very fresh trout.

If you’re ever gone trout fishing or bought farmed trout straight out of the tank, you’ll know that perfectly fresh trout are almost impossible to