    
Au Bleu
In classical French cooking terms, "Au Bleu" is an expression usually applied to a method of cooking and presenting fish -- especially trout, though now you will see it applied to salmon as well.
The trout is cooked in salted water with vinegar and seasonings such as bay leaves and thyme. The Au Bleu cooking method highlights blue hues in the fish's skin. To make it "bluer," the fish's skin can even be doused with vinegar before cooking.
It is usually served with either butter, a white sauce or a Hollandaise sauce.
A more modern definition of the term includes steaks just barely cooked.
Also called:  Au Bleu (French)
See Also
Salmon, Trout
Other entries for Cooking Techniques
A la Parilla, Abaisse, Aceto Dolce, Acetomel, Acidulated Water, Acidulate, Adjust Seasoning, Adjusting the Taste of Dishes, Affriander, Al Carbón, Al Fresco, Al Pastor, Alambre, Alla Bolognese, Au Beurre, Au Bleu, Au Four, Au Gratin, Au Jus, Au Lait, Au Naturel, À Blanc, À l'Ailleule, À l'Anglaise, À l'Ardennaise, À l'Encre, À l'Étouffée, À l'Indienne, À l'Italienne, À l'Ivoire, À l'Occitane, À l'Orly, À l'Oseille, À l'Os, À la Bonne Femme, À la Broche, À la Carte, À la Chirac, À la Crème de Brebis, À la Cuillère, À la Diane, À la Financière, À la Genevoise, À la Japonaise, À la Jardinière, À la Laitière, À la Liegeoise, À la Minute, À la Mirepoix, À la Mode, À la Moëlle, À la Morvandelle, À la Navarre, À la Norvegienne, À la Paloise, À la Paysanne, À la Raimu, À la Reine, À la Russe, À la Tagale, À la Vapeur, À la, À Point, Bake Blind, Bake, Ballotine, Barbeque, Battuto, Baveuse, Beat, Beer Can Chicken Roasting, Bench Proof, Blanch, Braising, Broil, Caramelization, Caramelize, Carving a Turkey, Coining, Curing, Dredging, Egg Wash, Emincer, Emulsify, Fold, French Trimmed, Frissonne, Fry, Galantine, Grill, High Altitude Baking, Knead, Liaison, Measurements, Meat Cooking Techniques, Mince, Mirepoix, Mise en Place, Mochitsuki, Open-Faced, Pan Broil, Paner à l'anglaise, Parblanch, Parboil, Pâton, Peroxide & Vinegar Sterilization, Pickled, Pickling, Pittsburgh Rare, Poaching, Pork Brawn, Preheat, Proof, Pulse, Pulverize, Punch Down, Quadriller, Quick Jar Sterilization, Raidir, Reconstitute, Reducing, Rest, Ribbon Stage, Roasted Garlic, Roasting Peppers, Rolling Boil, Scalding Milk, Scald, Scallop, Separating Eggs, Skimming, Smoked Garlic Cloves, Smoking, Soffritto, Sous Vide, Souse, Spatchcock, Spitchcock, Stir, Straining, Temper, Tender To The Bite, Tezu, Top and Tail, Unmould, Usu-Zukuri, Warm, Wash, Water Bath, Whip, Wok Hay
Top...
|
|
| |
|