Lemon Trout

Course : Fish
Serves: 6
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4 fillets trout fillets -- about 1/2 lb. each
---Steaming liquid:
1 packages Traditional Court Bouillon
2 Quarts water
2 medium celery stalks
1/4 Cup tarragon vinegar
1/2 medium lettuce
2 medium carrots
2 piece 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 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 / 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. 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.

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