DISH RESEARCH · Main dish
Truite au Bleu de Bourgogne
Trout is poached in an acidulated court-bouillon until its skin takes on a blue hue and is served hot with melted butter.
About Truite au Bleu de Bourgogne
Trout is poached in an acidulated court-bouillon until its skin takes on a blue hue and is served hot with melted butter.
Ingredients in Truite au Bleu de Bourgogne
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.