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Au Blue
The French term translated as "with blue". The term references the skin color of a fish as it is boiled.
au bleu - The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in "truite au blue," when the freshly killed fish is plunged into a boiling court bouillon, ...
 See also: Berry, Cheese, Kitchen, Potato, Appetizer
  
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