French: au bleuEnglish translation: Fish au bleu - live/freshly killed fish cooked in vinegared court bouillon 
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| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | | French term or phrase: | au bleu | | English translation: | Fish au bleu - live/freshly killed fish cooked in vinegared court bouillon | | Entered by: | Melissa McMahon |
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French to English translations [PRO]
Cooking / Culinary / Fish cooking | | French term or phrase: au bleu | This is in a list of cooking methods for fish in a food encyclopedia (rather than, eg., a restaurant menu).
I know what it means - ie poaching very fresh fish in a seasoned liquid so the reaction between the slime coating of the fish and the cooking liquid turns it a blue color - but am wondering if there is any English term for this or if it is best left as is. Nb. the process is explained immediately beneath the title. |
| | | Selected response from:
 Enrique Huber
Mexico
| Note from asker to answererThanks Enrique for this confirmation. My text supports your suggestion that vinegar is essential - apparently it's the acid and slime together that react to give the blue colour.
4 KudoZ points were awarded for this answer |
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40 mins confidence:  peer agreement (net): +8 |
| Fish au bleu - alive fish cooked in vinegar bouillon
Explanation:
from my many culinary years and owning /operating resturants
| Enrique Huber
Mexico
Specializes in field
Native speaker of:  English, Spanish
PRO pts in category: 5
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| Note from asker to answerer| Thanks Enrique for this confirmation. My text supports your suggestion that vinegar is essential - apparently it's the acid and slime together that react to give the blue colour. |
| Notes to answerer
Asker: I believe both you and Bourth are right on method - the source I am translating says cooked live or dead for no longer than two hours.
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The translation workplace 
