Trout au Bleu

Ingredients

• live trout
• court-bouillon (aromatic cooking stock)
• curly parsley
• Hollandaise sauce or melted butter

Instructions

1. Have the court-bouillon (aromatic cooking stock) strongly vinegared and at a rolling boil in a shallow basin.
2. About 10 minutes before serving, remove the live trout from water. Stun each fish with a sharp blow to the head, gut and clean it quickly, then plunge it immediately into the boiling liquid. The fish will curl up at once, and the flesh will break apart from the heat.
3. A few minutes of cooking is sufficient for medium-sized trout weighing around 150 grams.
4. Drain the trout and arrange immediately on a napkin-lined plate with curly parsley around it.
5. Serve with Hollandaise sauce (mayonnaise-based) or melted butter. If serving the trout cold, accompany with Ravigote sauce (oil-based).