Lemon trout
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.