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Lemon Trout



  • Prep Time: N/A
  • Cooking Time: N/A

Lemon Trout

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings

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