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A dish consisting of trout cooked with vinegar, which turns the fish blue.
- ‘This must be the only place in the desert where you can get a real truite au bleu, barely poached mountain trout served with beurre blanc.’
- ‘M.F.K. Fisher, writing about one of her most memorable meals in Provence, recounted a truite au bleu.’
- ‘A crisp-skinned breast of chicken with a thin, lightly crusted polenta cake and a savory mix of tomatoes and olives and a truite au bleu served with boiled tomato and potatoes continued the simple-is-best theme.’
- ‘‘Oh, in that case,’ she remarked as if I had spoken, ‘in that case a trout, of course - a truite au bleu as only Monsieur Paul can prepare it!’’
- ‘Since I killed and froze my trout, I added it to the matelote instead of making the truite au bleu as planned.’
French, literally ‘trout in the blue’.
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