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RECIPE:
Truite
Bleu (Blue Trout)
CATEGORY:
Fish
COUNTRY:
France
SERVES: 4
INGREDIENT:
4 trout of about 180 grams each (hole but cleaned),
2 dl liquefied hot butter (served on the side as sauce and kept warm with
a candle below the sauce holder, salt and pepper
to taste, .
DIRECTION:
For this dish it is absolutely necessary to use fresh trout, they should
be killed not later then 15 minutes before cooking, it is important to
clean out well the inside of the trout but not removing the somewhat
slimy outside on the skin as that will cause the turning blue of the
fish. Place the fish in boiling salt water bring again to a boil and
then turn off the stove let simmer for a few minutes and serve, decorate
with some lemon slices and serve with boiled potatoes.
Note:
Contrary to popular believe it is not necessary to add vinegar to the
cooking process in this dish for turning the trout blue, vinegar would
only give the trout a strange and unfavorable taste!
Recommended Wine: Chablis, a dry Riesling or a Macon Village.
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