You just pulled a beautiful trout from a crisp, clear stream.
The delicate flavor is calling your name. Forget fancy preparations that mask its natural goodness. Trout Au Bleu is a classic for a reason – it celebrates the pure, fresh taste of your catch with a simple and elegant poaching method. Let’s honor that beautiful fish.
Trout Au Bleu
- 3 Cups Water
- 1 tsp Salt
- 6 Peppercorns
- 1 Cup Vinegar
- 1 Amall Bayleaf
- 1 Trout 6-10″
- Butter
- 1 tsp Garlic salt
- 1 tsp Lemon juice
- Bring first 5 ingredients to a boil
- Place trout in pan and simmer until fish is cooked through (About 4 minutes)
- Combine Garlic salt and lemon juice. Sprinkle on trout just before serving and top with melted butter.