au bleu

Pronunciation: [oh-BLEUH]

The French term for the method of preparing fish the instant after it's killed. Used especially for trout, as in truite au bleu, where the freshly killed fish is plunged into a boiling court-bouillon, which turns the skin a metallic blue color.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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