A dish consisting of trout cooked with vinegar, which turns the fish blue.
- Since I killed and froze my trout, I added it to the matelote instead of making the truite au bleu as planned.
- M.F.K. Fisher, writing about one of her most memorable meals in Provence, recounted a truite au bleu.
- 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.
French, literally 'trout in the blue'.
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