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Lemon Trout

Preparation Time:
Cook time:
Yield: 4 servings


4 Trout Fillets (8oz each)

Traditional Court Bouillon:

2 quarts Water
2 Celery Ribs
1/4 cup Tarragon Vinegar
1/2 head of Lettuce, medium
2 Carrots
2 Bay Leaves
2 Leeks, white part only
1 tsp Salt
1 tsp Thyme
3 Parsley Sprigs
10 Peppercorns
1/2 tsp dried Dill Seed
1 Lemon, seeded, sliced thin

Lemon Parsley Sauce:

1 pint fresh Alaska Oysters
1/4 cup Butter
1 quart Milk
1/2 cup Celery, thinly sliced
1/2 cup Onion, chopped
1 cup Potato, diced
1 1/2 tsp Salt
1/8 tsp Pepper
1/2 tsp Paprika


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.


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.

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