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Lemon Trout
Submitted By:   System
Company: Danny Gaston's White River Resort
Web site: www.gastons.com

Submitted by:
Danny Gaston's White River Resort 
1777 River Road Lakeview, Arkansas 72642 
(870) 431-5202 ext 202

Lemon Trout 
Serves: 6 


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.

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