Truites au Bleu

Poached Whole Trout

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Plain court bouillon
  • 1 cup vinegar
  • 6 (8-ounce) trout<

Method

  1. Prepare recipe of plain court bouillon. Do not handle the trout more than is necessary and do not wash trout. It is the slimy film that covers them that reacts with the vinegar to turn them blue. The more film that stays on the fish, the bluer they will be when poached.
  2. Thread a kitchen needle with string (