Truite au bleu is an unusual and nearly forgotten French dish in which a trout becomes blue-colored before being poached.

2001年1月9日 · Phases techniques pour Truite au bleu : Deux heures avant de servir les truites, préparer le court-bouillon. Dans une cocotte, mettre l'eau, le vin, les carottes et les oignons émincés , le persil, le poivre en grains et la moitié du sel. …

2024年11月5日 · Truite au bleu is a French delicacy of poached blue trout served whole. The fish is gutted and poached in a court bouillon and served with accompaniments like a sauce, lemon wedges or potatoes.

Truite Au Bleu (Blue Trout) recipe: Try this Truite Au Bleu (Blue Trout) recipe, or contribute your own. Add your review, photo or comments for Truite Au Bleu (Blue Trout). American Main Dish Fish and Shellfish

2017年11月14日 · Truite au bleue or blue trout is almost a forgotten delicacy, in which I was fortunate enough to partake during a recent Hedonistic Hiking tour. The classic dish of the Alps was not easily found in the backcountry even during its heyday in the 1920s when the likes of Ernest Hemingway and M.F.K. Fisher touted its virtues.

2016年9月11日 · The “Blue” trout, or “truite au bleu” recipe refers to a way of preparing wild trout, caught (or fished out of a farm) right before being poached for a few minutes in a vinegar-flavored bouillon.

Indulge in the exquisite flavors of French cuisine with this classic dish, Truite au Bleu. Delicately poached trout is served with a tangy lemon butter sauce, creating a harmonious blend of flavors that will transport you to the heart of France.