Bleu

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au Bleu (France): fish that are cooked as soon after being caught as possible by simmering in white wine with herbs or in water containing vinegar and salt so giving the fish a blue sheen, often trout [1] [2]

References

  1. Merriam-Webster, Bisque, [1]. Accessed 1 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.