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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