Truite (au bleu)

By Patricia Wells on July 8th, 2011 · Add Comment · In Regional

trout (a preferred method of cooking trout, not live, as often assumed, but rather in a live condition. The trout is gutted just moments prior to cooking, but neither washed nor scaled. It is then plunged into a hot mixture of vinegar and water, and the slimy lubricant that protects the skin of the fish appears to turn the trout a bluish color. The fish is then removed to a broth to finish its cooking.)

de lac: lake trout.
de mer: sea trout or brown trout.
de rivière: river trout.
saumoneé: salmon trout.