Text 34326, 56 rader
Skriven 2013-03-03 08:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: university of fish 193
==============================
 ML> Flopping around is not all bad. M.F.K. Fisher wrote an
 ML> evocative little story about a strange little inn with
 ML> its particular way of cooking trout, in which the chef
 ML> is said to gut the fish alive and toss it into a pan
 ML> of hot butter while it's still wriggling.
 DS> At least he did gut it:-}}  Did he also remove the scales?  I find it
 DS> hard to believe that he could do both and have the fish still alive
 DS> and wriggling.

In the preparation described the skin is not eaten,
so scaling is not necessary. Forbidden, in fact, as
it would remove the layer of mucus that turns the
fish blue (yay) when it is cooked. Anyhow, scaling
trout is generally not done upon, as the scales are
very small - fried, they are edible, and any other
way, they don't factor into the eating at all.

---------- Recipe via Meal-Master (tm) v8.00

      Title: TRUITE AU BLEU (BLUE TROUT)
 Categories: Seafood
      Yield: 4 servings

      2 tb Butter                            1/2 ts Thyme
      1    Shallot of scallion, minced         2 tb Minced fresh parsley
      1    Rib celery w/leaves/chopped         1    Bay leaf
      1    Carrot, thinly sliced               3 c  Water
      1    Dressed trout, head and all         1 c  White wine or dry vermouth
           But cut into chunks                 3 tb Tarragon vinegar
      1 tb Salt                                5    Whole 10" trout
      6    Peppercorns

  This dish is basically trout poached in a vegetable court bouillon flavored
  with a cut-up trout. It is a lovely way to offer the delicacy of trout,
  and can be either a fish course, if the trout are 6-8 inchers, or a main
  course if the trout are 10-11 inchers. As a fish course for a game dinner
  serve the trout cold (in an aspic if you wish).

  In a big saucepan or deep skillet with lid melt the butter and saute' the
  vegetables until the shallot is just soft.
     Add the single cut-up trout and the remaining ingredients (except whole
  trout), bring to a bubble, and simmer for ten minutes or so.
     Add the dressed whole trout, cover, and simmer slowly for about
  20-minutes.
     If the dish is a main course, remove the fish, drain, and serve
  immediately with melted butter and lemon juice or herb butter.
     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.

  Source unknown. M's note: 20 min is too long.

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