Stéphane Reynaud

Truite au Bleu

Fresh Poached Trout

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Trout, preferably brown fario 6
  • Carrots 2
  • Onions 2
  • <

Method

  1. Clean the trout and remove the gills. Slice the onions and carrots.
  2. Bring the white wine to the boil, add 500 ml of water, the onion, carrot and bay leaves and reduce by half.
  3. Lay the trout in a gratin dish, cover with the stock and cook on a low heat for 15 minutes. Season.