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Place the water, wine and tarragon vinegar in a 5 to 6 quart pot. Chop lettuce, celery and carrots into 1 to 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 to 2 cups of bouillon in the steamer. Place the four fillets on a
rack and steam for 10 minutes.
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 and they flake easily when tested with a fork, remove to
a serving platter. Pour the sauce generously over the fillets and serve. Makes 4 servings.
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