Truite Au Bleu (Blue Trout)

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Shallot of scallion - minced
1		Celery w/leaves/chopped
1		Carrot - thinly sliced
1		Dressed trout - head and all
		But cut into chunks
1 tablespoon	15ml	Salt
6		Peppercorns
1/2 teaspoon	2.5ml	Thyme
2 tablespoons	30ml	Minced fresh parsley
1		Bay leaf
3 cups	711ml	Water
1 cup	237ml	White wine or dry vermouth
3 tablespoons	45ml	Tarragon vinegar
5		Trout

Recipe Instructions

This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. 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. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).

In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so.

Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.

Source:
THE TOTALLY GARLIC COOKBOOK, by Siegel and Gillingham

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