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Cranapple Fillets

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANAPPLE FILLETS
 Categories: Seafood
      Yield: 6 Servings
 
      6    Salmon fillets; or trout
           -----apple bouillon-----
      4 c  Apple juice
    1/2 c  Onions; sliced
      1    Celery; cut to 1" lengths
      1    Bay leaf
      4    Peppercorns
      1 ts Salt
           -----cranberry sauce-----
      1 c  Apple juice
    1/4 c  Lemon juice
      2 c  Fresh cranberries
    3/4 ts Cinnamon
    1/2 c  Sugar
 
  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.
  
  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.)
  
  Serves 6.
  
  (Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries
  Institute recipe)
 
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