Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      8 oz          trout fillets -- or salmon
                        -----traditional court bouillon-----
   2      quarts        water
   2      stalks        celery
     1/4  cup           tarragon vinegar
     1/2  head          lettuce -- (medium)
   2                    carrots
   2                    bay leaves
   2                    leeks -- white part only
   1      teaspoon      salt
   1      teaspoon      thyme
   3      sprigs        parsley
  10      whole         peppercorns
     1/2  teaspoon      dried dill seed
   1                    lemon -- seed and slice thin
                        -----lemon-parsley sauce-----
   1      tablespoon    cornstarch
     3/4  cup           water
   1      tablespoon    grated lemon peel
     1/2  teaspoon      sugar
   1      teaspoon      fresh lemon juice
     1/4  teaspoon      salt
   1      tablespoon    fresh parsley -- snipped
   1      tablespoon    butter

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. 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.