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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. 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. [Court Bouillon is from a recipe in "Too Busy to Cook?", Bon Appetit, Knapp Press, 1981; Lemon- parsley sauce is from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1992. Recipes sent to me from Bill, firstname.lastname@example.org
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 66mg||2 %|
|Potassium 484.4mg||13 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 16g|
|Protein 3.4g||5 %|
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Calories per serving: 128
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