Lemon Trout

Recipe Ingredients

4		Trout fillets - or salmon
		Traditional Court Bouillon
2		Water
2		Celery
1/4 cup	59ml	Tarragon vinegar
1/2		Lettuce - (medium)
2		Carrots
2		Bay leaves
2		Leeks - white part only
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Thyme
3 sections		Parsley
10		Peppercorns
1/2 teaspoon	2.5ml	Dried dill seed
1		Lemon - seed and slice thin
		Lemon Parsley Sauce
1 tablespoon	15ml	Cornstarch
3/4 cup	177ml	Water
1 tablespoon	15ml	Grated lemon peel
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Fresh parsley - snipped
1 tablespoon	15ml	Butter

Recipe Instructions

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.

Source:
Omaha Steaks Good Life Guide and Cookbook, v. 24

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