Cranapple Fillets

6 fresh salmon or trout fillets

Apple Bouillon

4 cups apple juice
1 rib celery, cut to 1-inch lengths
4 peppercorns
1/2 cup onion, sliced
1 bay leaf
1 teaspoon salt

In a large pan, combine apple juice, onion, celery, bay leaf, peppercorns and salt. Mix well and heat to boiling. Simmer 10 minutes to blend flavors. Place the fillets 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.

Cranberry Sauce

1 cup apple juice
2 cups fresh cranberries
1/2 cup sugar
1/4 cup lemon juice
3/4 teaspoon cinnamon

To prepare the cranberry sauce, add apple juice to a small pan. Stir in lemon juice, cinnamon and sugar and bring to a boil. Reduce to 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 cranberry sauce.

The sauce can be made ahead of time and refrigerated, providing a tasty combination of warm fish and cool sauce.

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