Recipe - Lemon Trout

4 8oz. trout fillets; or salm
traditional court bouil
2 qt Water
2 Celery
One fourth cup Tarragon vinegar
One half Lettuce; (medium)
2 Carrots
2 Bay leaves
2 Leeks; white part only
1 teaspoon Salt
1 teaspoon Thyme
3 Parsley
10 Peppercorns
One half teaspoon Dried dill seed
1 Lemon; seed & slice thin
lemonparsley sauce
1 tablespoon Cornstarch
Three fourths cup Water
1 tablespoon Grated lemon peel
One half teaspoon Sugar
1 teaspoon Fresh lemon juice
One fourth teaspoon Salt
1 tablespoon Fresh parsley; snipped
1 tablespoon Butter

Place the water, wine and tarragon vinegar in a 56 quart pot. Chop
lettuce, celery and carrots into 12 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 12
cups of bouillon in the steamer. (The remainder may be stored in the
freezer in useable 12 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.

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