Lemon trout Recipe - RecipeShip.com

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Lemon trout

Artist:

_

Categories:

Fish, Fruits, Lemon, Seafood

Yield:

4

Rating:

0

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Ingredients:

4		8-oz. trout fillets, or salm
		TRADITIONAL COURT BOUIL
2	quart	Water
2		Celery
1/4	cup	Tarragon vinegar
1/2		Lettuce, (medium)
2		Carrots
2		Bay leaves
2		Leeks, white part only
1	tsp	Salt
1	tsp	Thyme
3		Parsley
10		Peppercorns
1/2	tsp	Dried dill seed
1		Lemon, seed & slice thin
		Lemon-parsley sauce
1	tbsp	Cornstarch
3/4	cup	Water
1	tbsp	Grated lemon peel
1/2	tsp	Sugar
1	tsp	Fresh lemon juice
1/4	tsp	Salt
1	tbsp	Fresh parsley, snipped
1	tbsp	Butter

Procedures:

1	Place the water, wine and tarragon vinegar in a 5-6 quart pot.
2	Chop lettuce, celery and carrots into 1-2 inch pieces.
3	Add all the ingredients and bring to a boil.
4	Reduce the heat and allow the mixture to simmer uncovered for 45 minutes.
5	Strain through a cheesecloth and cool.
6	Put 1-2 cups of bouillon in the steamer.
7	(the remainder may be stored in the freezer in useable 1-2 cup portions).
8	place the four fillets on a rack and steam for 10 minutes.
9	Begin preparation of the sauce.
10	sauce: in a small saucepan, gradually blend cornstarch into water.
11	Stir in lemon peel, lemon juice, sugar and salt.
12	Cook over medium heat, stirring constantly, until thickened, about 3 minutes.
13	Add parsley and butter, stirring until butter is melted.
14	when the fillets are done - they flake easily when tested with a fork ~ remove to a serving platter.
15	Pour the sauce generously over the fillets and serve.
16	[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.