Truites Au Bleu
|Trout||8 Ounce (1 Trout, 6- 8 Ounce)|
|Vinegar||1 Tablespoon (As Required)|
The essential factor of this famous dish is that the trout should be alive until just before cooking.
In continental restaurants they are often kept in a tank from which the customer selects his fish, which is then stunned, cleaned and cooked immediately.
The fish should be stunned, cleaned (gutted) and immediately plunged into a pan of boiling salted water to which a little vinegar has been added.
(The fish are not scaled or washed as this would spoil the blue colour.) Draw the pan aside or reduce the heat and poach the fish for about 10-12 min Drain and serve garnished with parsley and accompanied by melted butter, Hollandaise sauce and small boiled potatoes.