Esta es una exhibición prevé de cómo se va ver la receta de 'Truite Au Bleu (Blue Trout)' imprimido.

Receta Truite Au Bleu (Blue Trout)
by Global Cookbook

Truite Au Bleu (Blue Trout)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 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.