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Trout Au Bleu

Farm.Fares's picture
Ingredients
  Fresh trout/Bass 6 , cleaned
  Mild vinegar 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs) (1 chicken bouillon cube dissolved in 1/2 cup hot water)
  Bay leaf 1 Small
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Lemon 1⁄2 , freshly squeezed
  Capers 1⁄3 Cup (5.33 tbs), drained
Directions

GETTING READY
1) Trim the fish and split down back.

MAKING
2) In a skillet, combine the vinegar and chicken broth together.
3) Add the bay leaf and simmer for 10 minutes.
4) Add the fish into the broth and simmer for another 15 minutes, or until tender.
5) Caper Sauce : In a saucepan, combine all the ingredients together.
6) Place over a low heat until the sauce is just warm.

SERVING
7) Serve the Trout au Bleu immediately on a platter with the Caper Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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