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Le Chaudron recipe
Truite au bleu pochée
Truite au bleu (poached blue trout)
⏱ 30 minServes 4Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4very fresh whole trout
150 ml (⅔ cup)white wine vinegar
2carrots, sliced
2onions, sliced
1bouquet garni
80 g (3 oz)melted butter
- 4 very fresh whole trout
- 150 ml (⅔ cup) white wine vinegar
- 2 carrots, sliced
- 2 onions, sliced
- 1 bouquet garni
- 80 g (3 oz) melted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a court-bouillon: simmer the water with the carrots, onions and bouquet garni for 20 minutes.
- Just before cooking, pour hot vinegar over the trout to turn the skin blue.
- Gently lower into the simmering court-bouillon.
- Poach gently for 8 minutes.
- Lift out carefully onto a warm platter.
- Drizzle with melted butter and serve with steamed potatoes and parsley.
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