Free Recipe Lemon Trout
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lemon Trout Recipe
4 8-oz. trout fillets; or salm
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
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
Lemon Trout Preparation
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. Recipes sent to me from Bill, wight@odc.net
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