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