Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 6-8 oz. trout fillets
-----wine bouillon-----
1 c Water
1/2 c Dry white wine
1/4 ts Dill seeds
1/2 ts Seasoned salt
1/4 ts Rosemary
-----wine sauce-----
1/4 c Celery; finely chopped
2 tb Butter
1 tb Onion; finely chopped
2 tb Flour
1/8 ts Pepper
1 ds Marjoram leaves
1 ds Dried thyme leaves
1/2 c Half and half
1/2 c Monterey jack cheese; shredd
1/2 c 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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