Lemon Trout
| Yield: | 4 Servings |
| Categories: | Seafood |
| 4 | 8-oz. trout fillets; or salm | |
| DIVIDER | -----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 |
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