Recipe - Cranapple Fillets

6 Salmon fillets; or trout
apple bouillon
4 cup Apple juice
One half cup Onions; cut or sliced up
1 Celery; cut to 1" lengths
1 Bay leaf
4 Peppercorns
1 teaspoon Salt
cranberry sauce
1 cup Apple juice
One fourth cup Lemon juice
2 cup Fresh cranberries
Three fourths teaspoon Cinnamon
One half cup Sugar

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.

Place the fillets on a rack over the mixture and steam for 910 minutes or
until fish flakes easily when tested with a fork. Carefully remove fish to
a hot platter. Discard the mixture.

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 23 minutes.

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.)

Serves 6.

(Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries
Institute recipe)

Recipes sent to me from Bill, wight@odc.net