La Truite au Bleu by Dorothea Tanning, 1952. Oil on canvas, 16 x 22 inches.

La Truite au Bleu is a poached fish in a vinegar broth. It is rumored that if your fish is very fresh (i.e. completely alive) at the time of cooking the skin will turn a lovely shade of blue. It’s typically served with hollandaise.

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