Recipe - Vineyard Trout

4 68 oz. trout fillets
wine bouillon
1 cup Water
One half cup Dry white wine
One fourth teaspoon Dill seeds
One half teaspoon Seasoned salt
One fourth teaspoon Rosemary
wine sauce
One fourth cup Celery; finely chopped
2 tablespoon Butter
1 tablespoon Onion; finely chopped
2 tablespoon Flour
1/8 teaspoon Pepper
1 ds Marjoram leaves
1 ds Dried thyme leaves
One half cup Half and half
One half cup Monterey jack cheese; shredd
One half 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 1011 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 halfandhalf.
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.

Recipes sent to me from Bill, wight@odc.net