Ingredients:
   4 Trout Fillets(8oz each)

Traditional Court Bouillon:
   2 quarts Water
   2 Celery Ribs
   1/4 cup Tarragon Vinegar
   1/2 Lettuce, medium
   2 Carrots
   2 Bay leaves
   2 Leeks, white part only
   1 tsp Salt
   1 tsp Thyme
   3 Parsley
   10 Peppercorns
   1/2 tsp Dried dill seed
   1 Lemon, seed, sliced thin

Lemon Parsley Sauce:
   1 Tbsp Cornstarch
   3/4 cup Water
   1/2 tsp Sugar
   1 tsp fresh Lemon Juice
   1/4 tsp Salt
   1 Tbsp fresh Parsley, snipped
   1 Tbsp Butter

Directions
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.