Cranapple Fillets

Recipe Ingredients

6		Fresh salmon fillets - or trout
		Apple Bouillon
4 cups	948ml	Apple juice
1/2 cup	31g / 1.1oz	Onions - sliced
1		Celery - cut to 1" lengths
1		Bay leaf
4		Peppercorns
1 teaspoon	5ml	Salt
		Cranberry Sauce
1 cup	237ml	Apple juice
1/4 cup	59ml	Lemon juice
2 cups	186g / 6.6oz	Fresh cranberries
3/4 teaspoon	3.8ml	Cinnamon
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

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 recipe

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6608

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