Vineyard trout
Yield: 4 Servings
Ingredients:
- 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
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 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.
