Truite au Bleu

Preparation:

20 minutes

Cooking:

15 minutes

Servings:

Serves 2

Level:

Medium

Description

The most famous classic French trout recipe. Contact with vinegar gives the skin its characteristic blue tint. An ideal recipe for D. Dimou Saumonée trout.

Materials

2 D. Dimou Saumonée trout (approx. 600g each, ultra-fresh), 1 liter water, 250ml dry white wine, 100ml white vinegar, 1 onion, 1 carrot, bouquet garni (thyme, bay leaf, parsley), 10 peppercorns, salt. For serving: boiled potatoes, beurre noisette, capers, lemon slices.

Implementation

Boil the water, wine, vegetables, and herbs for 20 minutes, then strain to create a court-bouillon. Add the vinegar and return to a boil. Carefully place the ultra-fresh trout directly into the liquid. Simmer for 12–15 minutes. Serve immediately, topped with beurre noisette, capers, and boiled potatoes.