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Au bleu

A French method of cooking freshwater fish (particularly trout) when it's extremely fresh.

The fish is cooked in a court bouillon flavoured with wine vinegar. This acts on the fresh mucus on the skin of the fish, turning it slightly blue.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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