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Truite Au Bleu (Blue Trout)

Truite Au Bleu (Blue Trout recipe image
This International main features Butter, Of scallion, minced, Celery w/leaves/chopped, Carrot. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 106.3
Dietary: Gluten-free
Description
This International main features Butter, Of scallion, minced, Celery w/leaves/chopped, Carrot. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Butter
  • 1 Shallot Of scallion, minced
  • 1 Rib Celery w/leaves/chopped
  • 1 Carrot, thinly sliced
  • 1 Dressed Trout, head and all
Directions
  1. 1
    cut into chunks 1 tb Salt 6 Peppercorns 1/2 ts Thyme 2 tb Minced fresh parsley 1 Bay leaf 3 c Water 1 c White wine or dry vermouth 3 tb Tarragon vinegar 5 Whole 10" trout This dish is basically trout poached in a vegetable court bouillon flavored with a
  2. 2
    cut -up trout.
  3. 3
    It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers.
  4. 4
    As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
  5. 5
    In a big saucepan or deep skillet with lid
  6. 6
    melt the butter and saute' the vegetables until the shallot is just soft.
  7. 7
    Add the single
  8. 8
    cut -up trout and the remaining ingredients (except whole trout), bring to a bubble, and
  9. 9
    simmer for ten minutes or so.
  10. 10
    Add the dressed whole trout, cover, and simmer slowly for about 20-minutes.
  11. 11
    If the dish is a main course,
  12. 12
    remove the fish,
  13. 13
    drain , and
  14. 14
    serve immediately with melted butter and lemon juice or herb butter.
  15. 15
    If the dish is just a fish course,
  16. 16
    allow the fish to
  17. 17
    cool in the liquor and
  18. 18
    serve the drained trout with a
  19. 19
    slice of lemon

Nutrition Facts

Servings 4

Amount Per Serving
Calories 106.3kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.1g21%
Cholesterol 30.4mg11%
Sodium 90.0mg4%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.3g6%
Sugars 1.7g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bleu, blue, butter, carrot, celery, fish, head, international, main, minced, sautéing, scallion, seafood, simmering, sliced, thinly, title, trout, truite, wleaveschopped
Read it online: https://www.chefs-mate.com/recipe/truite-au-bleu-blue-trout/