Name: Cranapple Fillets
Ingredients: 6 Salmon fillets; or trout ---apple bouillon-----; 4 c Apple juice; 1/2 c Onions; sliced; 1 Celery; cut to 1" lengths; 1 Bay leaf; 4 Peppercorns; 1 ts Salt ---cranberry sauce-----; 1 c Apple juice; 1/4 c Lemon juice; 2 c Fresh cranberries; 3/4 ts Cinnamon; 1/2 c Sugar

I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

6		Salmon fillets; or trout —apple bouillon—–
4	c	Apple juice
1/2	c	Onions; sliced
1		Celery; cut to 1" lengths
1		Bay leaf
4		Peppercorns
1	ts	Salt —cranberry sauce—–
1	c	Apple juice
1/4	c	Lemon juice
2	c	Fresh cranberries
3/4	ts	Cinnamon
1/2	c	Sugar

INSTRUCTIONS

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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