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Blue trout

This is the most classic preparation of trout. It is essential to use freshly-caught trout with an intact mucous coat for this recipe. The vinegar causes the mucous coat to turn blue. 

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Pescetarian

Ingredients

trout
4
l
water
500
ml
white wine
500
ml
vinegar
200
g
fine mirepoix
40
g
salt

Scale recipe

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