6 fresh salmon, trout or other fish fillets
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
1 cup apple juice
2 cups fresh cranberries
1/2 cup sugar
1/4 cup lemon juice
3/4 teaspoon cinnamon
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.
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.
