Title: Blue Trout Luchow
Categories: Fish Blank
Yield: 2 Servings

1/4	c	White vinegar
2	tb	Wine vinegar
		Juice of 1/2 lemon
1	pt	Water
1/2	ts	Salt
1		Bay leaf
1		Clove
2		Peppercorns
1/4		Onion; chopped
1/4		Carrot; chopped
1/4		Celery heart; chopped
1	lb	Fish bones and heads
2		Live brook trout
GARNISHES
		Parsley
		Baby steamed potatoes
		Composed butter; your choice of flavors OR
		Hollandaise sauce

When cooking fish "au bleu" it is just the skin that turns blue during the cooking process. To achieve the blue color you must have VERY fresh fish- alive if possible. The fish should not be washed or scaled, just eviserated. The fish are poached in a vinegar Court bouillon and the natural slime of the fish together with the boiling acidified water blues the skin.

Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 min; strain through a cheesecloth.

Bring the strained liquid back to a boil while preparing the fish. Kill them with a sharp blow to the head. Split and clean with as little handling as possible being careful not to disturb the body slime. Plunge the fish into the boiling bouillon, bring to a boil again and remove from the heat- let stand in the hot liquid for 5 to 8 min depending on the size of the fish. The fish should be done enough to flake easily. Remove and drain. Garnish and serve. Or chill and serve cold in aspic or on a bed of lettuce with horseradish or a cold sauce.

Recipe based on versions from the Joy of Cooking and The New York Times Cook Book by Craig Claiborne. Posted by Jim Weller.

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