Entree: France – Champagne – Truite au Bleu (Whole trout briefly poached so the skin turns blue-black, served simply with butter and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 10 min

Total 25 min

Ingredients

- 4 whole trout, gutted and cleaned, approx. 8 oz (225 g) each
- 8 cups (1.9 L) cold water
- 1/2 cup (120 ml) dry white wine
- 4 tbsp (60 ml) white wine vinegar
- 1 small shallot, halved
- 1 lemon, sliced
- 1 bay leaf
- 6 black peppercorns
- 1 small sprig thyme or 1/2 tsp (1 g) dried thyme
- 2 tsp (10 g) kosher salt, divided
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Freshly ground black pepper to taste

Instructions

1. Prepare the court-bouillon: in a wide, shallow pan large enough for the trout, combine cold water, white wine, white wine vinegar, shallot, lemon slices, bay leaf, peppercorns, thyme, and 1 tsp (5 g) salt. Bring to a gentle simmer over medium heat.
2. Reduce heat so the liquid is barely steaming (no rolling boil). Add the trout skin-side up; poach gently for 3–4 minutes for 8 oz (225 g) fish or until the flesh just firms and the skin develops a bluish-black hue.
3. Using a slotted spatula, carefully lift the trout from the court-bouillon and set on a warmed platter. Discard aromatics and keep pan warm.
4. Make the lemon butter: melt butter in a small saucepan over low heat until foam subsides and butter is clear. Stir in fresh lemon juice, remaining 1 tsp (5 g) salt, and chopped parsley. Taste and adjust seasoning.
5. Spoon the warm lemon butter over each trout, grind a little fresh black pepper, and serve immediately with lemon wedges and crusty bread or boiled potatoes.