Vineyard Trout Recipe

Vineyard Trout Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
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, shredd
1/2 cup: White wine,

Directions:

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.


Source from luhu.jp