Truites au Bleu (Trout Cooked Blue)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Have the trout alive; this is rigorously necessary.
  2. Have a strongly vinegared court-bouillon ready and boiling in a low-sided pan.
  3. About 10 minutes before serving, take the trout out of the water, stun them with a blow on the head, gut them and clean them quickly.
  4. Throw them into the boiling liquid; a few minutes suffice for trout averaging 150 grammes.
  5. Drain them and arrange them immediately on a napkin with curly parsley around.
  6. Serve with Sauce Hollandaise or melted butter.

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