The Trout au bleu : " With blue " indicate cooking in a Court-bouillon vinaigrée, of a Truite, recently sinned or left the fish pond and killed a few minutes hardly before being cooked so that it keeps all the mucus which recovers it. During cooking the vinegar will make transfer this mucus which will take a pretty blue color from where the name of the finish.

Ingredients

• Of the wild trouts of River, Torrent, or fish pond alive

• 2 liters of water
• 1 glass of Vinegar of wine
• 1 white wine glass (Chardonnay of the Jura, Savagnin of the Jura or Riesling of Alsace)
• 4 Carrot S, 3 Onion S, 1 bouquet of Parsley
• 20 G of salt gray, 3 spoons with soup of Pepper in grains

Preparation

• Preparation of the Court-bouillon:
• In a casserole, to put 2 liters of water, glass of white Wine and glass of Vinegar of wine, the Carrot S cut out of disc, the Onion S thin slices, the Parsley, the Pepper in grains and the salt. To make boil 30 minutes
• To strike the Trout S of a blow on the head (Whiplash injury). To empty and well to wash them without wiping them, sprinkling them Vinegar of wine.
• To plunge delicately the Trout S in the Court-bouillon and to make cook with soft fire during 10 minutes without never letting boil
• Accompanied by a sauce of white butter and Potato cooked with water.
• To accompany by the bottle of Chardonnay by the Jura, Savagnin of the Jura or Riesling of Alsace

Photo gallery