Yield: 4 Servings
|4||6-8 oz. trout fillets ---wine bouillon-----|
|½ cup||Dry white wine|
|¼ teaspoon||Dill seeds|
|½ teaspoon||Seasoned salt|
|¼ teaspoon||Rosemary ---wine sauce-----|
|¼ cup||Celery; finely chopped|
|1 tablespoon||Onion; finely chopped|
|1 dash||Marjoram leaves|
|1 dash||Dried thyme leaves|
|½ cup||Half and half|
|½ cup||Monterey jack cheese; shredd|
|½ cup||White wine|
Mix the water and wine in a large pan or wok and add the seasonings.
(Adjust the amounts of water and wine to taste.) Arrange trout fillets on a rack and steam for 10-11 minutes or until they flake easily with a fork. Remove fillets to a platter. Discard the remaining steaming liquid. Carefully lift any bones remaining from the meat leaving each fillet in a solid piece.
In a small sauce pan, saute celery and onion in the butter over a medium heat untiltender, about 5 minutes. Add the flour, pepper, marjoram and thyme, stirring until it is smooth. Gradually blend in the half-and-half. Continue over a medium heat, stirring constantly until the sauce thickens and begins to bubble, about 5 minutes. Mix in the cheese until it is all melted and remove from the heat. Merge the wine with the sauce slowly, mixing thoroughly.