Preparation:
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.
Lemon - Parsley 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. |
