Gastronomixs

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. 

Blue trout

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Ingredients

1

 

trout

4

litre

water

500

ml

white wine

500

ml

vinegar

200

g

fine mirepoix

40

g

salt

Preparation method

  • Create a court bouillon with the water, white wine, fine mirepoix, and salt.
  • Take a cleaned trout with an intact mucous coat and dip it into the lukewarm vinegar. This will cause the trout to turn a grey-blue.
  • Heat the court bouillon to just below the boiling point and slide the trout into the stock.
  • Skim off the froth and cook the trout for six to eight minutes, depending on the size.
  • It is important that you do not add any vinegar to the cooking liquid, as this will affect the flavour.

Serving suggestions

  • Classic served with potatoes with parsley. Serve with a mousseline sauce.

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