Blue Trout recipe
information
445 calories per serving
ingredients
4 (225 g (8 oz) trout
1 onion
1 leek'
1 stick celery
2 sprigs dill and parsley
150 ml ( 1/4 pint) dry white wine
4 tablespoons wine vinegar
100 g (4 oz) butter
Garnish
1 lime
1/2 bunch parsley
1 onion
1 leek'
1 stick celery
2 sprigs dill and parsley
150 ml ( 1/4 pint) dry white wine
4 tablespoons wine vinegar
100 g (4 oz) butter
Garnish
1 lime
1/2 bunch parsley
method
1. Wash the trout inside and out with cold water, taking care not to damage the outermost layer, as it is this that gives the fish its blue colour.
2. Cut the onion into rings. Cut the green leaves off the leek, then wash, trim and slice the white part. Trim and slice the celery. Wash the herbs in cold water and simmer them for 10 minutes in salted water with the vegetables. Add the white wine and vinegar.
3. Place the trout in the boiling stock and reduce the heat immediately. Cook for 12 minutes.
4. Melt the butter and brown slightly, then keep it warm in a sauce boat to serve with the trout. Wash the lime in warm water, wipe dry and slice. Wash the parsley, pat dry and separate it into sprigs.
5. Drain the trout, arrange on a warm plate and garnish them with the lime slices and parsley.
Serve with: parsley potatoes and Radiccio Salad with Orange.
2. Cut the onion into rings. Cut the green leaves off the leek, then wash, trim and slice the white part. Trim and slice the celery. Wash the herbs in cold water and simmer them for 10 minutes in salted water with the vegetables. Add the white wine and vinegar.
3. Place the trout in the boiling stock and reduce the heat immediately. Cook for 12 minutes.
4. Melt the butter and brown slightly, then keep it warm in a sauce boat to serve with the trout. Wash the lime in warm water, wipe dry and slice. Wash the parsley, pat dry and separate it into sprigs.
5. Drain the trout, arrange on a warm plate and garnish them with the lime slices and parsley.
Serve with: parsley potatoes and Radiccio Salad with Orange.
serving amount
serves 4
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