Title: Truite Au Bleu (Blue Trout)
Categories: Seafood
Yield: 4 Servings

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

This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).

In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.

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