Portion Trout

A freshwater or farmed fish (rainbow trout), it possesses a delicate pink flesh with earthy and woody notes much more pronounced than salmon. The size of the portion trout allows for a classic noble preparation: "au bleu" (blue). Plunged alive (historically) or ultra-fresh into a heavily vinegared court-bouillon, the natural mucus layer (mucin) covering its scales reacts to the acid by turning a characteristic intense blue. A poaching method of exquisite gentleness.