| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | 8-oz. trout fillets; or salm —traditional court bouil | |
| 2 | qt | Water |
| 2 | Celery | |
| 1/4 | c | Tarragon vinegar |
| 1/2 | Lettuce; (medium) | |
| 2 | Carrots | |
| 2 | Bay leaves | |
| 2 | Leeks; white part only | |
| 1 | ts | Salt |
| 1 | ts | Thyme |
| 3 | Parsley | |
| 10 | Peppercorns | |
| 1/2 | ts | Dried dill seed |
| 1 | Lemon; seed & slice thin —lemon-parsley sauce—- | |
| 1 | tb | Cornstarch |
| 3/4 | c | Water |
| 1 | tb | Grated lemon peel |
| 1/2 | ts | Sugar |
| 1 | ts | Fresh lemon juice |
| 1/4 | ts | Salt |
| 1 | tb | Fresh parsley; snipped |
| 1 | tb | Butter |
INSTRUCTIONS
Place the water, wine and tarragon vinegar in a 5-6 quart pot. Chop lettuce, celery and carrots into 1-2 inch pieces. Add all the ingredients and bring to a boil. Reduce the heat and allow the mixture to simmer uncovered for 45 minutes. Strain through a cheesecloth and cool. Put 1-2 cups of bouillon in the steamer. (The remainder may be stored in the freezer in useable 1-2 cup portions). Place the four fillets on a rack and steam for 10 minutes. Begin preparation of the sauce. SAUCE: In a small saucepan, gradually blend cornstarch into water. Stir in lemon peel, lemon juice, sugar and salt. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add parsley and butter, stirring until butter is melted. When the fillets are done - they flake easily when tested with a fork ~ remove to a serving platter. Pour the sauce generously over the fillets and serve. [Court Bouillon is from a recipe in "Too Busy to Cook?", Bon Appetit, Knapp Press, 1981; Lemon- parsley sauce is from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1992. Recipes sent to me from Bill, wight@odc.net
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