Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    fresh salmon fillets -- or trout
                        -----apple bouillon-----
   4      cups          apple juice
     1/2  cup           onions -- sliced
   1      rib           celery -- cut to 1" lengths
   1                    bay leaf
   4                    peppercorns
   1      teaspoon      salt
                        -----cranberry sauce-----
   1      cup           apple juice
     1/4  cup           lemon juice
   2      cups          fresh cranberries
     3/4  teaspoon      cinnamon
     1/2  cup           sugar

Preparation:

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.) Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries Institute reci