Truite Au Bleu (Blue Trout)
Yield: | 4 Servings |
Categories: | Seafood |
2 | tb | 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 | tb | Salt |
6 | Peppercorns | |
1/2 | ts | Thyme |
2 | tb | Minced fresh parsley |
1 | Bay leaf | |
3 | c | Water |
1 | c | White wine or dry vermouth |
3 | tb | Tarragon vinegar |
5 | Whole 10" trout |
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