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