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Serves 6
6 fresh trout fillets
Steaming liquid: Apple bouillon Makes 4 cups
4 cups apple juice
1/2 cup sliced onions
1 rib celery, cut to 1" lengths
1 bay leaf
4 peppercorns
1 teaspoon salt
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.
Cranberry sauce: Makes 2 cups
1 cup apple juice
1/4 cup lemon juice
2 cups fresh cranberries
3/4 teaspoon cinnamon
1/2 cup sugar
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.)
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