4 trout fillets, about 1/2 lb. each
Steaming liquid:
Traditional Court Bouillon
2 quarts water
2 celery stalks
1/4 cup tarragon vinegar
1/2 med head lettuce
2 carrots
2 bay leaves
2 leeks - white part only
1 teaspoon salt
1 teaspoon thyme
3 sprigs parsley
10 whole peppercorns
1/2 teaspoon dried dill seed
1 lemon thinly sliced with seeds removed

Lemon Trout - Parsley sauce
1 tablespoon cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/2 teaspoon sugar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon snipped fresh parsley
1 tablespoon 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.

Lemon Trout - Parsley 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.