Photograph of the finished Truite au bleu

France · Cá hồi vân luộc giấm Truite au bleu

Truite au bleu

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rainbow trout Rainbow trout 1.4 kg
  • Photograph of Wine vinegar Wine vinegar 480 ml
  • Photograph of Carrot Carrot 1.6
  • Photograph of Onion Onion 1.6
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Unsalted butter Unsalted butter 280 g
  • Photograph of Lime Lime 4
  • Photograph of Potato Potato 1 kg
  • Photograph of Parsley Parsley 80 g

Method

  1. 1 Only use very fresh fish and do not wash the fish; the slime on the skin is what gives it its blue color.
  2. 2 Boil water with carrots, onions, and thyme for 15 minutes to make vegetable broth.
  3. 3 Pour the red vinegar into the broth and heat it to 80 degrees Celsius, but do not let it boil.
  4. 4 Place the whole fish in water, and its skin will immediately turn a silvery-blue color.
  5. 5 Boil for 8 minutes at 80 degrees; the skin will crack and lose its green color if the water boils vigorously.
  6. 6 Remove the fish from the pot, then drizzle with melted butter mixed with lemon juice and parsley, and serve with boiled potatoes.
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