• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Truites Au Bleu (Trout Cooked in Court Bouill

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 4 10-oz. trout
  • 4 qt Water
  • 1 c White vinegar
  • 1 Bay leaf
  • Salt to taste
  • 10 Peppercorns
  • Lemon wedges
  • Melted butter or
  • Hollandaise Sauce


Using a pair of kitchen shears, cut off the fins from the back and sides
of the trout. Leave the head and tail intact.
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.
Combine the water and vinegar in a fairly wide casserole. There should be
enough liquid to cover the trout when they are added. Add the bay leaf,
salt and peppercorns. Bring to the boil and simmer for 10 minutes.
Drop the trout into simmering water. Simmer for 5 minutes. Drain the
trout and serve with lemon wedges and hot melted butter or Hollandaise
Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre
Franey, Times Books, NY, 1975.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?