Title: Truites Au Bleu (Trout Cooked in Court Bouillon)
Categories: Fish, Trout, Sauces
Yield: 4 servings
4 x 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 York Times Cookbook by Craig Claiborne, 1961
