Title: Lemon trout
 Categories: Seafood
      Yield: 4 Servings
 
      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.