Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 | Salmon fillets; or trout ---apple bouillon----- |
| 4 cups | Apple juice |
| ½ cup | Onions; sliced |
| 1 | Celery; cut to 1" lengths |
| 1 | Bay leaf |
| 4 | Peppercorns |
| 1 teaspoon | Salt ---cranberry sauce----- |
| 1 cup | Apple juice |
| ¼ cup | Lemon juice |
| 2 cups | Fresh cranberries |
| ¾ teaspoon | Cinnamon |
| ½ cup | Sugar |
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)