Cranapple Fillets Recipe

Cranapple Fillets Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
6: Salmon fillets, or trout ----apple bouillon-----
4 cup: Apple juice,
1/2 cup: Onions, sliced
1: Celery, cut to 1" lengths
1: Bay leaf,
4: Peppercorns,
1 tsp: Salt ----cranberry sauce-----,
1 cup: Apple juice,
1/4 cup: Lemon juice,
2 cup: Fresh cranberries,
3/4 tsp: Cinnamon,
1/2 cup: Sugar,

Directions:

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 9-10
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 2-3
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)


Source from luhu.jp