Truite Au Bleu (blue Trout)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | Shallot of scallion, minced | |
| 1 | Rib celery w/leaves/chopped | |
| 1 | Carrot, thinly sliced | |
| 1 | Dressed trout, head and all | |
| But cut into chunks | ||
| 1 | T | Salt |
| 6 | Peppercorns | |
| 1/2 | t | Thyme |
| 2 | T | Minced fresh parsley |
| 1 | Bay leaf | |
| 3 | c | Water |
| 1 | c | White wine or dry vermouth |
| 3 | T | Tarragon vinegar |
| 5 | Whole 10" trout |
INSTRUCTIONS
This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 372
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 261.7mg
Sodium: 1937.5mg
Potassium: 1110.6mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 50.2g