| 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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