Lemon Trout Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: 8-oz. trout fillets, or salm ----traditional court bouil
2 quart: Water,
2: Celery,
1/4 cup: Tarragon vinegar,
1/2: Lettuce, (medium)
2: Carrots,
2: Bay leaves,
2: Leeks, white part only
1 tsp: Salt,
1 tsp: Thyme,
3: Parsley,
10: Peppercorns,
1/2 tsp: Dried dill seed,
1: Lemon, seed & slice thin ----lemon-parsley sauce----
1 tbsp: Cornstarch,
3/4 cup: Water,
1 tbsp: Grated lemon peel,
1/2 tsp: Sugar,
1 tsp: Fresh lemon juice,
1/4 tsp: Salt,
1 tbsp: Fresh parsley, snipped
1 tbsp: Butter,
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.
[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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Seafood