Truite Au Bleu (Blue Trout)

• 2 tablespoons butter
• 1 each shallots minced
• 1 rib celery with leaves, chopped
• 1 each carrots thinly sliced
• 1 each trout dressed, head and all, cut into chunks
• 1 tablespoon salt
• 6 each peppercorns
• 1/2 teaspoon thyme
• 2 tablespoons parsley leaves minced fresh
• 1 each bay leaves
• 3 cups water
• 1 cup white wine
• 3 tablespoons tarragon vinegar
• 5 whole trout 10 inch

1. This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout.
2. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6 to 8 inchers, or a main course if the trout are 10 to 11 inchers.
3. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
4. In a big saucepan or deep skillet with lid melt the butter and saute the vegetables until the shallot is just soft.
5. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so.
6. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes.
7. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter.
8. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.

butter, shallots, celery, carrots, trout, salt, peppercorns, thyme, parsley, bay leaves, water, white wine, tarragon vinegar, trout

Taken from recipeland.com/recipe/v/truite-au-bleu-blue-trout-38598 (may not work)