Cranapple fillets

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)

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