Vineyard trout

Yield: 4 Servings

Measure Ingredient
4 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.

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