Dish
Truite au bleu
Trout in blue sauce
Truite au bleu is made by poaching blue trout in a mixture of water, vinegar, and herbs. The fish is typically served with a side of boiled potatoes and a sauce made from butter, lemon juice, and capers. The poaching liquid gives the fish a delicate flavor while the sauce adds a tangy and buttery finish.
Origins and history
Truite au bleu is a classic French dish that has been enjoyed for centuries. Blue trout is a common ingredient in French cuisine and is known for its delicate flavor and tender texture.
Dietary considerations
This dish is gluten-free and dairy-free. It is also high in protein and healthy fats from the fish. However, it may not be suitable for those with a fish allergy.
Variations
Variations of this dish may include different types of fish or herbs in the poaching liquid. Some recipes may also include vegetables such as green beans or asparagus.
Presentation and garnishing
Truite au bleu is typically served on a bed of boiled potatoes with a garnish of fresh herbs such as parsley or chives.
Tips & Tricks
Be sure to use fresh blue trout for this dish to ensure the best flavor and texture.
Side-dishes
Boiled potatoes and a sauce made from butter, lemon juice, and capers are common side dishes for truite au bleu.
Drink pairings
A crisp white wine such as Chardonnay pairs well with this dish.
Delicious Truite au bleu recipes
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