Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Trout Au Bleu.

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    Trout Au Bleu.

    Post  Admin on Sat Aug 25, 2012 2:46 pm

    ingredients
    serves 4.
    4 really fresh trout
    1 litre (1 3/4 pt) well-seasoned Court-Bouillon, lukewarm
    150 ml (1/4 pt) white wine vinegar

    method
    1. Gut the trout just before cooking but do not scale. Put in a wide saucepan.

    2. Pour on the white wine vinegar and Court-Bouillon and allow to simmer for about 10 minutes.

    3. Do not allow to boil or the fish will split.

    4. Serve with hot or warm lemon wedges and Hollandaise Sauce.

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