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Blue Trout (Truite au Bleu)

ingredients

makes 1 portion
750 ml court-bouillon
1 live trout
25 ml vinegar
5 potatoes
100 ml Hollandaise Sauce

method

1. Remove a trout from the fish tank.

2. Stun it by hitting the back of the head with the butt end of a heavy knife.

3. Make a small incision in the belly of the fish and pull out the gut.

4. Place the trout into a shallow dish containing the vinegar and let it soak for a few moments, then turn it over so that it becomes completely blue.

5. Remove from the vinegar, place in the special fish kettle and poach gently in the hot court-bouillon for 8 minutes.

6. Serve either in the fish kettle in which it has been poached on the drainer or on a table napkin, garnished with picked parsley and accompanied by a dish of small boiled potatoes and a sauceboat of Hollandaise Sauce.

Note
The trout should be handled quickly and carefully because there is a risk of removing the natural outer mucus which makes it go blue when it contacts the vinegar.

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