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 ;

Directions:

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.