In a large pan combine 4 cups apple juice, onion celery, bay leaf,
peppercorn and salt. Mix well and heat to boiling. Simmer for 10 minutes
to blend flavors.
Place the fillets on a rack over the mixture and steam for 9-10 minutes or
until fish flakes easily when tested with a fork. Carefully remove fish to
a hot platter. Discard the mixture.
To prepare the cranberry sauce add 1 cup apple juice to small pan. Stir in
lemon juice, cinnamon, sugar and bring to a boil. Reduce to a medium heat
and add the cranberries. Cook until cranberry skins pop, about 5 minutes.
Partially mash the berries and stir for another 2-3 minutes.
Place fillets on a bed of romaine lettuce and cover with the cranberry
sauce. (The sauce can also be made ahead of time and refrigerated,
providing a tasty combination of warm fish and cool sauce.)
Serves 6.
(Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries
Institute recipe)
Recipes sent to me from Bill, wight@odc.net
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