Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 fresh salmon fillets -- or trout

  3. --apple bouillon--

  4. 4 cups apple juice

  5. 1/2 cup onions -- sliced

  6. 1 rib celery -- cut to

  7. 1" lengths

  8. 1 bay leaf

  9. 4 peppercorns

  10. 1 teaspoon salt

  11. --cranberry sauce--

  12. 1 cup apple juice

  13. 1/4 cup lemon juice

  14. 2 cups fresh cranberries

  15. 3/4 teaspoon cinnamon

  16. 1/2 cup sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries Institute reci


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