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Ingredients Jump to Instructions ↓

  1. 4 Trout fillets - or salmon

  2. Traditional Court Bouillon

  3. 2 Water

  4. 2 Celery

  5. 1/4 cup 59ml Tarragon vinegar

  6. 1/2 Lettuce - (medium)

  7. 2 Carrots

  8. 2 Bay leaves

  9. 2 Leeks - white part only

  10. 1 teaspoon 5ml Salt

  11. 1 teaspoon 5ml Thyme

  12. 3 sections Parsley

  13. 10 Peppercorns

  14. 1/2 teaspoon 2 1/2ml Dried dill seed

  15. 1 Lemon - seed and slice thin

  16. Lemon Parsley Sauce

  17. 1 tablespoon 15ml Cornstarch

  18. 3/4 cup 177ml Water

  19. 1 tablespoon 15ml Grated lemon peel

  20. 1/2 teaspoon 2 1/2ml Sugar

  21. 1 teaspoon 5ml Fresh lemon juice

  22. 1/4 teaspoon 1 1/3ml Salt

  23. 1 tablespoon 15ml Fresh parsley - snipped

  24. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. 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).

  2. Place the four fillets on a rack and steam for 10 minutes. Begin preparation of the sauce.

  3. 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.

  4. 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.

  5. Court Bouillon is from a recipe in "Too Busy to Cook?", Bon Appetit, Knapp Press, 1981;

  6. Lemon- parsley sauce is from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1992.

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