In 1960, a traveler through Luxembourg explained, “delighting in that fairy-tale capital and its countryside, and enjoying pleasant native wines… cuisine too has distinction and variety; in Luxembourg city I ate truite au beurre with a Riesling-Sylvaner of 1957” - Journal of Wine and Good Managing, Issue 105-108, 1960.
In an earlier account from 1913 a tourist in Luxembourg encouraged readers, “If you are an angler, certainly take your rod; if not, still take it and learn the gentle art there. Fish through a country, and you and it will become firm friends; otherwise it will merely be a case of distant acquaintanceship.” He further advises using bicycles and trains in addition to explore the countryside on the way to the rivers.
Luxembourg was noteworthy for having excellent trout, grayling, chub, gudgeon, barbel and pike. This encouraged many tourists to ask their innkeepers to request a fishing license so they may partake in the sport.
In 1913, the River Sure was known for trout and Salmon. Salmon was still swimming up the River Our, though stopping to spawn just before the town of Vianden. The towns of Michelle and Kautenbach are cited as having splendid fishing too. Diekrich had a different relationship with the local river. Visitors to Diekrich note that a fisherman would sit on the shore with several fishing poles propped up, rather than wade into the river with one pole. It was noted that trout were no longer available and many other types of fish had been eliminated from this area.
Truite au bleu is a popular dish cooked with a mixture of water, wine, and vinegar. This will poach the trout, which then can be served with your favorite side dish. It is not made from a blue trout, but instead, the trout takes on a blue tint while cooking. You will need to either catch a trout from the river, or purchase fresh caught trout.
Ingredients:
Instructions:
1) First, wrap the trout in a cheesecloth and tie it with a string. This will make it easier to remove the trout from the pot after it has been poached.
2) Place the pot on a cold stove burner (turned off).
3) Chop the onion and place in the pot.
4) Add to the pot the wine, vinegar, and bay leaf. Then add 4 quarts of water.
5) Increase the temperature to bring the pot to a simmer. This should be as low of a simmer as possible.
6) Place the trout into the pot, and allow to poach. Keep the broth at a low simmer for 12 minutes. Then remove. If the trout still has a shinning or semi-shining backside (the dorsal side of the fish) then it is not finished. Place it back in the broth and simmer for another 3–4 minutes.
Once finished, the trout can have the cheesecloth and string removed. Peel off the skin of the trout from both sides of the fish. Pull out the large bones along the backside, dorsal fin side. Cut the trout in half which creates two large meals. Then cut in half again for four smaller meals. Place the trout on a platter for the table and serve with rice or side dishes.
