Lemon Trout

Course : Fish
Serves: 4
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4 fillets trout fillets -- or salmon 8 oz
-----traditional court bouillon-----
2 quarts water
2 stalks celery
1/4 cup tarragon vinegar
1/2 head lettuce -- (medium)
2 medium carrots
2 pieces bay leaves
2 medium leeks -- white part only
1 teaspoon salt
1 teaspoon thyme
3 sprigs parsley
10 whole peppercorns
1/2 teaspoon dried dill seed
1 medium 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 / 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.

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