The particularity of a true “Truite au bleu” (trout à la blue) is that the trout is being gutted and cooked within a few hours of being fished in the river or caught in a tank. Through this process, the trout will retain the slimy mucus that, when cooking will take on a lovely blue […]
In a stockpot or in a fish-kettle, place all the ingredients. Bring to a boil and simmer for 20 minutes.
Meanwhile, remove a trout from the fish tank. Stun it by hitting the back of the head with the butt end of a heavy knife. Make a small incision in the belly of the fish and pull out the gut and the trout thoroughly under cold water but do not pat it dry. Let it strain in a colander.
Place the trout in a shallow dish containing the vinegar and let it soak for a few moments then turn it over so that it becomes completely blue.
Remove from the vinegar, place in the special fish kettle and gently in hot court bouillon for 8 minutes.
Serve either in the fish kettle in which it has been poached on the drainer or on a table napkin, garnished with picked parsley and accompanied by a dish of small boiled potatoes and a sauceboat of lemon melted butter.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
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