Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | 6-8 oz. trout fillets ---wine bouillon----- |
1 cup | Water |
½ cup | Dry white wine |
¼ teaspoon | Dill seeds |
½ teaspoon | Seasoned salt |
¼ teaspoon | Rosemary ---wine sauce----- |
¼ cup | Celery; finely chopped |
2 tablespoons | Butter |
1 tablespoon | Onion; finely chopped |
2 tablespoons | Flour |
⅛ teaspoon | Pepper |
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.
Serves 4.