Cranapple fillets

6 servings

Ingredients

QuantityIngredient
6Salmon fillets; or trout ---apple bouillon-----
4cupsApple juice
½cupOnions; sliced
1Celery; cut to 1\" lengths
1Bay leaf
4Peppercorns
1teaspoonSalt ---cranberry sauce-----
1cupApple juice
¼cupLemon juice
2cupsFresh cranberries
¾teaspoonCinnamon
½cupSugar

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)