Vineyard Trout

Recipe Ingredients

4		Trout fillets - (6 to 8)
		Wine Bouillon
1 cup	237ml	Water
1/2 cup	118ml	Dry white wine
1/4 teaspoon	1.3ml	Dill seeds
1/2 teaspoon	2.5ml	Seasoned salt
1/4 teaspoon	1.3ml	Rosemary
		Wine Sauce
1/4 cup	27g / 1oz	Celery - finely chopped
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - finely chopped
2 tablespoons	30ml	Flour
1/8 teaspoon	0.6ml	Pepper
1/8 teaspoon	0.6ml	Marjoram leaves
1/8 teaspoon	0.6ml	Dried thyme leaves
1/2 cup	118ml	Half and half
1/2 cup	73g / 2.6oz	Monterey Jack cheese - shredded
1/2 cup	118ml	White wine

Recipe Instructions

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 until tender, 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.

Source:
Fast and Healthy--September October 1996

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