Lemon Trout
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    trout fillets -- about 1/2 lb. each
                        Steaming liquid: Traditional Court
                        Bouillon
   2      Quarts        water
   2                    celery stalks
     1/4  Cup           tarragon vinegar
     1/2  Head          lettuce
   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 thinly sliced with seeds removed
                        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    snipped fresh parsley
   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. 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.