Hey Bill
I told you of the blue trout, I had always wanted to cook a fresh caught at Tumut.
Well I had made a “court bouillon” in preparation and took it with me to Tumut, or more correctly Meg had made it for me, but I did not plan the execution too well (no fish to cook while camping) and brought it back so…….
I just went to the markets and for $8.50 bought a trout (albeit dead ☹ ) and had it cooked for lunch. The taste even then was spectacular and makes me want to do it streamside even more sometime,
The following is a translation from a French wiki entry, and refers to the same process but with slight variance, uses wine and such
“Blue trout refers to a culinary preparation of trout drizzled with hot red wine or vinegar, then cooked in a court-bouillon composed of red wine or vinegar, onions, salt, lemon. The recipe is cited as early as the 17th century by Nicolas de Bonnefons, in Délices de la campagne [ 1 ] , and it applies to salmon, pike, carp and trout.
In order to best benefit from the subtleties of the original taste of this wild-caught product, the trout can be prepared “au bleu” .
When cooking, the vinegar turns the mucus from the trout scales , which will take on a bluish tint, hence the name of the recipe.
For example, it is served with a vegetable Bordeaux sauce, court broth, lemon and melted butter … “
The photo of the fish in the pot is mine, the other with garnish is a clip from the Internet.
En Guete/Bon appetit
Stefan
