I have never cooked a whole fish, western style that is, today is the first time. 'Au Bleu' refers to the metallic blue color of the trout after it has been poached in Court-Bouillon. We were asked to not wash the trout, especially the slime over the scales as it protects the freshness of the fish in the first place, but more importantly the enzymes produced will react with the vinegar we put on the fish, to return the blue color. 'Au Bleu' also means cooking a freshly caught fish immediately, to yield the best color & the taste. The Bouillon is quite plain (with cannelized carrots, onion rings & turned potatoes as shown) but poached this way, the trout is delicious, not to mention the Sauce Hollandaise to accompany the dish. Honestly making the sauce is more of a nerve wrecking deal than poaching the fish, as timing is everything. I passed! 
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