Title: Truites Au Bleu (Trout Cooked in Court Bouillon)
Categories: Fish
Yield: 4 Servings
| 4 | | 10-oz. trout |
| 4 | qt | Water |
| 1 | c | White vinegar |
| 1 | | Bay leaf |
| | | Salt to taste |
| 10 | | Peppercorns |
| | | Lemon wedges |
| | | Melted butter or |
| | | Hollandaise Sauce |
Using a pair of kitchen shears, cut off the fins from the back and sides
of the trout. Leave the head and tail intact.
Using a long needle such as a trussing needle, run a string through the
eyes of the trout, then the tail. Tie the head and tail together. This is
simply for appearance. When trout are freshly caught, they are killed and
dressed and dropped into boiling water immediately. These trout will curve
naturally through muscle and nerve reaction.
Combine the water and vinegar in a fairly wide casserole. There should be
enough liquid to cover the trout when they are added. Add the bay leaf,
salt and peppercorns. Bring to the boil and simmer for
10 minutes.
Drop the trout into simmering water. Simmer for 5 minutes. Drain the
trout and serve with lemon wedges and hot melted butter or Hollandaise
Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre
Franey, Times Books, NY, 1975.