Truite Au Bleu (Blue Trout)

---------- Recipe via Meal-Master (tm) v8.01

Title: Truite Au Bleu (Blue Trout)
Categories: Fish/sea
Yield: 4 servings

2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns

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 a main
course if the trout are 10-11 inchers. As a fish course for a game dinner
serve the trout cold ( in an aspic if you wish-see below).

In a big saucepan or deep skillet with lid melt the butter and saute' the
vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole
trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor
and serve the drained trout with a slice of lemon.

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