Truite Au Bleu (Blue Trout) Recipe

Name: Truite Au Bleu (Blue Trout)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 each shallots minced; 1 rib celery with leaves, chopped; 1 each carrots thinly sliced; 1 each trout dressed, head and all, cut into chunks; 1 tablespoon salt; 6 each peppercorns; 1/2 teaspoon thyme; 2 tablespoons parsley leaves minced fresh; 1 each bay leaves; 3 cups water; 1 cup white wine; 3 tablespoons tarragon vinegar; 5 whole trout 10 inch

Servings: persons

2 tablespoons butter
1 each shallots minced
1 rib celery with leaves, chopped
1 each carrots thinly sliced
1 each trout dressed, head and all, cut into chunks
1 tablespoon salt
6 each peppercorns
1/2 teaspoon thyme
2 tablespoons parsley leaves minced fresh
1 each bay leaves
3 cups water
1 cup white wine
3 tablespoons tarragon vinegar
5 whole trout 10 inch

1
This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout.
2
It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6 to 8 inchers, or a main course if the trout are 10 to 11 inchers.
3
As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
4
In a big saucepan or deep skillet with lid melt the butter and saute the vegetables until the shallot is just soft.
5
Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so.
6
Add the dressed whole trout, cover, and simmer slowly for about 20-minutes.
7
If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter.
8
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.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1 each shallots minced, 1 rib celery with leaves, chopped, 1 each carrots thinly sliced, and more.

Yes, Truite Au Bleu (Blue Trout) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truite Au Bleu (Blue Trout)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions