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Good Morning Apprentice
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Canadian Canadian Cuisine
Shared by: Second Banana on 7/14/2016
Prep Time 55 Minutes
Process Time 15 Minutes
Overall Time 1 Hour 10 Minutes
Course Main Dish
Difficulty Difficult
Preparation Style Steamer
Additional Info:
This recipe serves 4
Scale this recipe to Servings

2 quarts Water
1/4 cup Tarragon vinegar
1/2 ea Lettuce, leaf
2 ea Celery
2 ea Carrots
2 ea Leeks
2 ea Bay leaves, dried
1 teaspoon Salt
1 teaspoon Thyme, dried
3 ea sprigs Parsley, fresh
10 ea Black peppercorns, whole
1/2 teaspoon Dill seed
1 ea Lemon, fresh
4 ea 8 ounce Trout
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Place the water and tarragon vinegar in a 5-6 quart pot. Chop lettuce, celery, carrots and leeks 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 to 2 cups of broth in the steamer. Place the four trout fillets on a rack and steam for 15 minutes. The fillets are done when they flake easily when tested with a fork.

Remove to a platter and pour Lemon Parsley Sauce generously over the fillets. Garnish with lemon slices and serve.

The remainder of the stock can be stored in the freezer.

Related Recipes
LEMON PARSLEY SAUCE ( Add to shopping list )

1 tablespoon Cornstarch
1/3 cup Water
1 tablespoon grated Lemon peel
1 teaspoon Lemon juice
1/4 cup Sugar
1/4 teaspoon Salt
1 tablespoon chopped Parsley, fresh
1 tablespoon Butter

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.

This sauce is delicious with Trout.