Alright, let’s dive into my recent culinary adventure – truite au bleu! I know, sounds fancy, right? But trust me, it’s more about the process than anything else. It’s all about cooking trout in a vinegared court-bouillon, and it turns this crazy blue color. Pretty wild. I’m gonna walk you through it, step-by-step, just how I did it.
First things first, I grabbed some fresh trout. I went to my local fishmonger, told him what I was up to, and he helped me pick out the freshest ones. The key is freshness – you want those eyes clear and the gills bright red.
Next up, the court-bouillon. I chopped up some carrots, celery, and an onion – the classic mirepoix. I also threw in some parsley stems, a few peppercorns, and a bay leaf. Into a big pot, it all went with some water and a good splash of white wine vinegar. Don’t be shy with the vinegar, it’s what gives the trout that blue hue. I brought it all to a boil, then simmered it for about 30 minutes to let all those flavors meld.
Now, for the slightly tricky part – prepping the trout. You wanna clean them really well. I scaled them (outside!), gutted them (sorry trout!), and removed the gills. Some folks say you gotta keep the gills in for the full blue effect, but I prefer them out. It’s up to you.
Okay, court-bouillon is simmering, trout are prepped…time to cook! I brought the court-bouillon back up to a boil. Then, very carefully, I lowered the trout into the boiling liquid. This is where the magic happens. The vinegar reacts with the skin of the trout and…bam! It starts turning this crazy blue color. It’s seriously cool to watch.
I cooked the trout for about 5-7 minutes, depending on the size. You want them cooked through, but still nice and moist. The easiest way to tell is to check the thickest part of the fish. If it flakes easily, it’s done.
Carefully, I lifted the trout out of the court-bouillon and placed them on a platter. I served them with some boiled potatoes, a squeeze of lemon, and a sprinkle of fresh parsley. Simple, but delicious!
Lessons Learned:
- Freshness is key. Seriously, get the freshest trout you can find. It makes a huge difference.
- Don’t skimp on the vinegar. It’s what makes the blue happen.
- Be gentle with the fish. You don’t want to break it apart while it’s cooking.
Honestly, it was a fun experiment. The blue color is definitely a conversation starter. And the trout itself was really tasty – light, delicate, and with a subtle vinegary tang. I’d totally make it again!
