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Receta Truite Au Bleu (Blue Trout)

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Raciónes: 4

Ingredientes

Cost per serving $0.94 view details
  • 2 Tbsp. Butter
  • 1 x Shallot of scallion, chopped
  • 1 x Rib celery w/leaves/minced
  • 1 x Carrot, thinly sliced
  • 1 x Dressed trout, head and all
  •     But cut into chunks
  • 1 Tbsp. Salt
  • 6 x Peppercorns
  • 1/2 tsp Thyme
  • 2 Tbsp. Chopped fresh parsley
  • 1 x Bay leaf
  • 3 c. Water
  • 1 c. White wine or possibly dry vermouth
  • 3 Tbsp. Tarragon vinegar
  • 5 whl 10" trout

Direcciones

  1. 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 possibly a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cool ( in an aspic if you wish-see below).
  2. In a big saucepan or possibly deep skillet with lid heat the butter and saute/fry' the vegetables till the shallot is just soft.
  3. Add in the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten min or possibly so.
  4. Add in the dressed whole trout, cover, and simmer slowly for about 20-min.
  5. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or possibly herb butter.
  6. If the dish is just a fish course, allow the fish to cold in the liquor and serve the liquid removed trout with a slice of lemon.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 276g
Recipe makes 4 servings
Calories 112  
Calories from Fat 52 46%
Total Fat 5.9g 7%
Saturated Fat 3.68g 15%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 1806mg 75%
Potassium 128mg 4%
Total Carbs 3.96g 1%
Dietary Fiber 0.7g 2%
Sugars 1.18g 1%
Protein 0.37g 1%
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