Lemon trout

Yield: 4 Servings

Measure Ingredient
4 8-oz. trout fillets; or salm ---traditional court bouil
2 quarts Water
2 Celery
¼ cup Tarragon vinegar
½ Lettuce; (medium)
2 Carrots
2 Bay leaves
2 Leeks; white part only
1 teaspoon Salt
1 teaspoon Thyme
3 Parsley
10 Peppercorns
½ teaspoon Dried dill seed
1 Lemon; seed & slice thin ---lemon-parsley sauce----
1 tablespoon Cornstarch
¾ cup Water
1 tablespoon Grated lemon peel
½ teaspoon Sugar
1 teaspoon Fresh lemon juice
¼ teaspoon Salt
1 tablespoon Fresh parsley; snipped
1 tablespoon Butter

Place the water, wine and tarragon vinegar in a 5-6 quart pot. Chop lettuce, celery and carrots into 1-2 inch pieces. Add all the ingredients and bring to a boil. Reduce the heat and allow the mixture to simmer uncovered for 45 minutes. Strain through a cheesecloth and cool. Put 1-2 cups of bouillon in the steamer. (The remainder may be stored in the freezer in useable 1-2 cup portions).

Place the four fillets on a rack and steam for 10 minutes. Begin preparation of the sauce.

SAUCE: In a small saucepan, gradually blend cornstarch into water.

Stir in lemon peel, lemon juice, sugar and salt. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add parsley and butter, stirring until butter is melted.

When the fillets are done - they flake easily when tested with a fork ~ remove to a serving platter. Pour the sauce generously over the fillets and serve.

[Court Bouillon is from a recipe in "Too Busy to Cook?", Bon Appetit, Knapp Press, 1981; Lemon- parsley sauce is from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1992.

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