4 trout filets 6-8 ounces each
2 small zucchini
lemon juice

Steaming liquid: Easy court bouillon. Makes 6-7 cups
4 bottles (8 oz) of clam juices
4 cups water
2 cups dry white wine
2 carrots cut in 1" pcs
1 onion peeled and cut in half
3 parsley sprigs
1 thinly sliced lemon
pinch of dill seed
1 celery stalk cut in 1" pieces

Sauce: Hazelnut dressing Makes 1 cup
1 cup hazelnut oil
bunch of fresh chives
1/2 cup hazelnuts
juice of one lemon

Place the fillets on a rack to be steamed. Cut the zucchini in to matchstick pieces and sprinkle with a little lemon juice.
Place the zucchini on top of the trout fillets.

Steam over court bouillon for 8-10 minutes or until the fish flakes easily.

Remove the trout, arrange on a platter and top with the hazelnut dressing.

Steaming liquid: Combine liquid in a 4-5 quart sauce pan.

Bring to a boil then reduce heat.

Simmer uncovered until the liquid has been reduced by 1/3.

Strain through a cheesecloth.

Use 1-2 cups to steam the trout.

Store the remainder in the freezer.

Sauce: Snip the chives into small pieces and place in a blender with the hazelnuts.

Add the lemon juice and the hazelnut oil then mix well. Serve with a crisp green salad, boiled new potatoes, glazed carrots and fresh caraway rye bread.