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Receta Truites Au Bleu (Trout Cooked In Court Bouill

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Raciónes: 4

Ingredientes

Cost per serving $4.63 view details

Direcciones

  1. Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact.
  2. Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction.
  3. Combine the water and vinegar in a fairly wide casserole. There should be sufficient liquid to cover the trout when they are added. Add in the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 min.
  4. Drop the trout into simmering water. Simmer for 5 min. Drain the trout and serve with lemon wedges and warm melted butter or possibly Hollandaise

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1335g
Recipe makes 4 servings
Calories 673  
Calories from Fat 403 60%
Total Fat 45.3g 57%
Saturated Fat 19.88g 80%
Trans Fat 0.0g  
Cholesterol 260mg 87%
Sodium 373mg 16%
Potassium 1094mg 31%
Total Carbs 2.18g 1%
Dietary Fiber 0.5g 2%
Sugars 0.48g 0%
Protein 59.66g 95%
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