Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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