au bleu
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Fish such as trout, cooked immediately after they are caught, by simmering in white wine with herbs, or in water containing salt and vinegar.
Barron's Food Lover's Companion:
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au bleu
[oh-BLEUH] The French term for the method of preparing fish the instant after it's killed. Used especially for trout, as in truite au bleu, where the freshly killed fish is plunged into a boiling court-bouillon, which turns the skin a metallic blue color.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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