Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Trout au Blue?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Trout au Blue?),it will help you,my kids.
The Classical way that escoffier would prepare
Answer:
au bleu - The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in "truite au blue," when the freshly killed fish is plunged into a boiling court-bouillon, which turns the skin a metallic blue color.
http://www.cookitsimply.com/recipe-0010-...
Blue Trout (Truite au Bleu) recipe
ingredients
750 ml court-bouillon
1 live trout
25 ml vinegar
5 potatoes
100 ml Hollandaise Sauce
method
1. Remove a trout from the fish tank.
2. Stun it by hitting the back of the head with the butt end of a heavy knife.
3. Make a small incision in the belly of the fish and pull out the gut.
4. Place the trout into a shallow dish containing the vinegar and let it soak for a few moments, then turn it over so that it becomes completely blue.
5. Remove from the vinegar, place in the special fish kettle and poach gently in the hot court-bouillon for 8 minutes.
6. Serve either in the fish kettle in which it has been poached on the drainer or on a table napkin, garnished with picked parsley and accompanied by a dish of small boiled potatoes and a sauceboat of Hollandaise Sauce.
Note
The trout should be handled quickly and carefully because there is a risk of removing the natural outer mucus which makes it go blue when it contacts the vinegar.
3 cups water
1 teaspoon salt
6 peppercorns
1 cup vinegar
1 small bay leaf
4 10-inch trout
melted butter
Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish through (about 4 minutes). Serve hot with melted butter
Truite Au Bleu Blue Trout
Ingredients
(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
Instructions
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.
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.
http://recipes.chef2chef.net/recipe-arch...
Gut 4 roughly 1/2 lb. rainbow trouts, leaving heads attached and taking care not to rub off slime on skin. For best results, trout should be freshly killed. With a large needle and strong thread, sew tail of each to gill so that trout forms a circle.
Cook 1/2 portion soup greens with several peppercorns and 1 bay leaf in 4 cups salted water until vegetables are tender. Strain, discarding vegetables, add 1 cup wine vinegar.
Place fish into this acidulated stock and simmer gently 8-10 minutes. Remove fish and let cool on rack, then chill in fridge. Turn out on lettuce lined platter and dress with mayonnaise or serve it on the side.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Trout au Blue?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Trout au Blue?),it will help you,my kids.
The Classical way that escoffier would prepare
Answer:
au bleu - The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in "truite au blue," when the freshly killed fish is plunged into a boiling court-bouillon, which turns the skin a metallic blue color.
http://www.cookitsimply.com/recipe-0010-...
Blue Trout (Truite au Bleu) recipe
ingredients
750 ml court-bouillon
1 live trout
25 ml vinegar
5 potatoes
100 ml Hollandaise Sauce
method
1. Remove a trout from the fish tank.
2. Stun it by hitting the back of the head with the butt end of a heavy knife.
3. Make a small incision in the belly of the fish and pull out the gut.
4. Place the trout into a shallow dish containing the vinegar and let it soak for a few moments, then turn it over so that it becomes completely blue.
5. Remove from the vinegar, place in the special fish kettle and poach gently in the hot court-bouillon for 8 minutes.
6. Serve either in the fish kettle in which it has been poached on the drainer or on a table napkin, garnished with picked parsley and accompanied by a dish of small boiled potatoes and a sauceboat of Hollandaise Sauce.
Note
The trout should be handled quickly and carefully because there is a risk of removing the natural outer mucus which makes it go blue when it contacts the vinegar.
3 cups water
1 teaspoon salt
6 peppercorns
1 cup vinegar
1 small bay leaf
4 10-inch trout
melted butter
Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish through (about 4 minutes). Serve hot with melted butter
Truite Au Bleu Blue Trout
Ingredients
(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
Instructions
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.
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.
http://recipes.chef2chef.net/recipe-arch...
Gut 4 roughly 1/2 lb. rainbow trouts, leaving heads attached and taking care not to rub off slime on skin. For best results, trout should be freshly killed. With a large needle and strong thread, sew tail of each to gill so that trout forms a circle.
Cook 1/2 portion soup greens with several peppercorns and 1 bay leaf in 4 cups salted water until vegetables are tender. Strain, discarding vegetables, add 1 cup wine vinegar.
Place fish into this acidulated stock and simmer gently 8-10 minutes. Remove fish and let cool on rack, then chill in fridge. Turn out on lettuce lined platter and dress with mayonnaise or serve it on the side.
correctness,It's Non-profit and only for informational purposes.
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