French cuisine · Fish & Seafood

Truite au Bleu

Whole trout poached in hot vinegar broth, turning the skin blue, served with melted butter and lemon.

Ingredients · for 4 servings

• 4 trout, cleaned and ready to cook
• 200 ml white wine vinegar
• 1 carrot
• 1 onion
• 2 bay leaves
• 1 tsp allspice berries
• 120 g butter
• 2 lemons
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Rinse the trout only gently in cold water and never pat or rub them dry — it's the natural slime coating that later turns blue.
2. Slice the carrot and onion and simmer them with 2 L water, the bay leaves, allspice berries and 1 tbsp salt in a wide pot for 10 min.
3. Heat the white wine vinegar in a small pot and pour it evenly over the trout laid in a shallow dish; the skin takes on a blue sheen within seconds.
4. Bring the vegetable broth back down to about 80°C so it's no longer bubbling, and carefully slide in the trout along with the vinegar.
5. Let the fish poach for 8–10 min. until the dorsal fin pulls out easily and the flesh near the bone is just opaque.
6. Meanwhile melt the butter, drain the trout, pour the butter over them on warmed plates, and serve with parsley and lemon wedges.