CARPE AU BLEU



Prepare a court-bouillon with half a liter (16,90 oz) of white wine, a quarter of a liter (8,35 oz) of water, 2 carrots, 1 onion, parsley.


Empty the fish without scaling or wiping. Sprinkle with a little salty and hot vinegar; there blue skin. 

Cook over low heat in the court-bouillon for one hour. 

Serve hot with melted lemon butter. 

To be served cold: court-bouillon without water and fish cooled in its cooking; serve with a caper vinaigrette.


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