Cranapple Fillets

Course : Fish
Serves: 6
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6 fillets Salmon Fillets -- or trout
-----Apple Bouillon-----
4 Cups Apple Juice
1/2 Cup Onions -- sliced
1 Rib Celery -- cut to 1 inch lengths
1 piece Bay Leaf
4 pieces 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 / Directions:

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.)

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