|4||8-oz. trout fillets; or salm ---traditional court bouil|
|¼ cup||Tarragon vinegar|
|2||Leeks; white part only|
|½ teaspoon||Dried dill seed|
|1||Lemon; seed & slice thin ---lemon-parsley sauce----|
|1 tablespoon||Grated lemon peel|
|1 teaspoon||Fresh lemon juice|
|1 tablespoon||Fresh parsley; snipped|
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.
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