Cranapple fillets
6 servings
Ingredients
| Quantity | 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 |
Directions
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)