| 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, [email protected]
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