Title: Lemon Trout
Categories: Shellfish
Yield: 4 Servings

4		8-oz. trout fillets; or salm ----traditional court bouil
2	qt	Water
2		Celery
1/4	c	Tarragon vinegar
1/2		Lettuce; (medium)
2		Carrots
2		Bay leaves
2		Leeks; white part only
1	ts	Salt
1	ts	Thyme
3		Parsley
10		Peppercorns
1/2	ts	Dried dill seed
1		Lemon; seed & slice thin ----lemon-parsley sauce----
1	tb	Cornstarch
3/4	c	Water
1	tb	Grated lemon peel
1/2	ts	Sugar
1	ts	Fresh lemon juice
1/4	ts	Salt
1	tb	Fresh parsley; snipped
1	tb	Butter

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.

previous

next