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Truites au Bleu
Poached Whole Trout
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
- Plain court bouillon
1 cup 6 8 -ounce
Method
- 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.
- Thread a kitchen needle with string (
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