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Fish, Northern, Eastern and Western France

Truite au bleu with steamed potatoes

Truite au bleu is a classic French bistro dish, a very fresh trout poached in a vinegared court bouillon that turns its skin blue, served with lemony melted butter and steamed potatoes. For 4 people, it takes 40 minutes, a moderate skill level, and costs €3.40 per person. The key to success is using the freshest possible fish and keeping the court bouillon at a gentle simmer, never a boil.

Tonight I'm bringing you a bistro classic, truite au bleu, poached in vinegar with melted butter and lemon.

Truite au bleu with steamed potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Truite au bleu gets its name from the reaction between the fish's natural slime coat and boiling vinegar, which turns the skin that signature blue the moment it hits the court bouillon. The flesh stays pearly and tender, barely cooked, quite different from a pan fried or breaded trout. Lemony melted butter warms the whole dish without covering up the delicate flavor of the fish.

This is a spring or summer dish, perfect for a Sunday lunch or a slightly special dinner for adults, when you want to cook a whole fish without reaching for a frying pan. Mon Chou walks you through the boiling vinegar step, the one small detail that separates a dull trout from a beautifully blue one.

The ingredients

4 people

Fish counter

  • Live or very fresh trout 4

Pantry

  • White vinegaroften in the pantry 15 cl
  • Dry white wine 20 cl
  • Bouquet garnioften in the pantry 1
  • Coarse saltoften in the pantry 1 tbsp

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Lemon 1
  • Parsley 0.5 bunch
  • Potatoes 1 kg

Dairy

  • Butter 120 g

Allergens Fish, Lactose

The step by step recipe

  1. Make the court bouillon by simmering 2 liters of water with the sliced carrots, onion, white wine, bouquet garni, and coarse salt. 20 min

    Let it simmer gently for a good fifteen minutes before poaching, it'll be nicely flavored.

  2. Cook the peeled potatoes in a steamer or in salted water. 20 min

    Start them at the same time as the court bouillon.

  3. Pour boiling vinegar over the trout just before plunging them into the simmering court bouillon.

    The boiling vinegar is what brings out the blue color, don't skip it.

  4. Let the trout poach at a bare simmer, never a boil, until the skin splits slightly. 8 min

    A boiling court bouillon toughens the flesh, keep it at a gentle simmer.

  5. Melt the butter with the lemon juice, drain the trout, and serve with the butter, parsley, and potatoes.

    Skim the melted butter so it stays nice and clear.

Our tips to get it right

  • Pick the freshest trout you can find, ideally live or bought the same day, since it's the intact skin that reacts with the vinegar.
  • Don't scale or over handle the trout before cooking, the natural slimy coating on the skin is essential for getting that blue color.
  • Serve right after poaching, truite au bleu doesn't wait, it loses its color and firmness as it cools.

The variations

  • Swap the trout for small salmon trout if you can't find individual sized trout.
  • For a lighter version, skip the melted butter and serve the fish with just a squeeze of lemon and a drizzle of olive oil.
  • Add a few peppercorns and a sprig of tarragon to the court bouillon for extra flavor in the fish.

What to serve it with

  • A dry, mineral white wine
  • A sharply dressed green salad
  • Toasted country bread

Storage

Truite au bleu is best eaten the same day, it doesn't keep well once cooked. If needed, store it in the refrigerator in a sealed container for no more than a day, and don't refreeze it. Reheat gently by steaming so the flesh doesn't dry out.

Questions about this dish

Why didn't my trout turn blue?

The trout needs to be very fresh with its skin intact, not scaled or overly handled. The vinegar also needs to be boiling hot when you pour it over the fish, lukewarm vinegar won't trigger the reaction.

Can you make the court bouillon ahead of time?

Yes, you can make the court bouillon the day before and gently reheat it before poaching the trout. This even lets the vegetable and herb flavors develop a bit more.

Can you swap out the white wine in the court bouillon?

You can leave it out and use a bit more water with an extra splash of vinegar instead. The flavor will be slightly less rich, but the poaching will still work fine.

Does the trout need to be gutted before cooking?

Yes, the trout should be gutted by the fishmonger but keep its scales and skin intact. That undamaged skin is what turns the lovely blue color when it touches the vinegar.

How long does it take to make a truite au bleu with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a truite au bleu with steamed potatoes?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a truite au bleu with steamed potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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