Vineyard Trout

---------- Recipe via Meal-Master (tm) v8.02

Title: Vineyard Trout

Categories: Seafood
Yield: 4 servings

4 6-8 oz. trout fillets ----wine bouillon-----
1 cup Water
1/2 cup Dry white wine
1/4 tsp Dill seeds
1/2 tsp Seasoned salt
1/4 tsp Rosemary ----wine sauce-----
1/4 cup Celery; finely chopped
2 Tbsp Butter
1 Tbsp Onion; finely chopped
2 Tbsp Flour
1/8 tsp Pepper
1 dash Marjoram leaves
1 dash Dried thyme leaves
1/2 cup Half and half
1/2 cup Monterey jack cheese; shredded
1/2 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 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.
Serves 4.
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