6 fresh trout filets ; 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 ;

Directions:

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 filets 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. Serves 6Cranberry sauce: Makes 2 cups1 cup apple juice1/4 cup lemon juice2 cups fresh cranberries3/4 teaspoon cinnamon1/2 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.)