au bleu

adjective (or adverb)

(ˌ)ōˈblœ̅,

-ˈblə̄,

-ˈblü

: cooked by boiling in acidulated water immediately after being killed and cleaned but without being washed or scaled

—used especially of trout

Word History

Etymology

French, literally, to the blue; from the fact that the skin of fish cooked in this manner turns blue

First Known Use

1776, in the meaning defined above

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