Truite au Bleu with Lemon Butter Sauce

Ingredients

• 2 whole trout, cleaned and scaled (400g each) 2 whole trout, cleaned and scaled (400g each)
• 4 cups (950ml) water 4 cups (950ml) water
• 1 lemon, sliced 1 lemon, sliced
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 34g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring the water to a gentle simmer.
2. 2.
   Carefully add the trout to the simmering water, ensuring they are fully submerged.
3. 3.
   Add the lemon slices and fresh thyme to the pot.
4. 4.
   Poach the trout for 8-10 minutes, or until the flesh is opaque and flakes easily with a fork.
5. 5.
   While the trout is poaching, melt the butter in a small saucepan over low heat.
6. 6.
   Add the lemon juice to the melted butter and stir well.
7. 7.
   Season the lemon butter sauce with salt and freshly ground black pepper to taste.
8. 8.
   Remove the trout from the poaching liquid and transfer to serving plates.
9. 9.
   Drizzle the lemon butter sauce over the trout.
10. 10.
    Garnish with fresh thyme sprigs and lemon slices.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Trout — Ensure that the trout is fresh and properly cleaned before cooking to maintain its delicate flavor. If fresh trout is not available, you can use frozen trout, but make sure to thaw it completely before cooking.
• Lemon — Choose ripe and juicy lemons for the best flavor. Squeezing the lemon juice just before adding it to the butter will ensure a vibrant citrus taste in the sauce.

Tips & Tricks

• To achieve the desired blue skin of the trout, it is essential to use very fresh fish. The blue color is a result of a chemical reaction between the fish's skin and the poaching liquid.
• Serve the Truite au Bleu with a side of steamed asparagus or roasted potatoes to complete the meal.
• If you prefer a more intense lemon flavor, you can add a few drops of lemon zest to the lemon butter sauce.
• For an extra touch of elegance, garnish the dish with a sprinkle of fresh chives or parsley.
• If you don't have fresh thyme, you can substitute it with dried thyme, but use half the amount.

Serving advice

Serve the Truite au Bleu immediately after preparing to enjoy the delicate texture and flavors at their best. Accompany it with a side of steamed asparagus or roasted potatoes to create a well-rounded meal.

Presentation advice

To present the Truite au Bleu beautifully, place the poached trout on a clean white plate, allowing the vibrant blue skin to be the centerpiece. Drizzle the lemon butter sauce over the fish, and garnish with fresh thyme sprigs and lemon slices for an elegant touch.