Vineyard Trout

Ingredients

• 4 fish fillets; 6-8 ounces each  (recommended: rainbow trout)
• Wine Bullion

• • • • 1 cup water
      • 1/2 cup dry white wine
      • 1/4 teaspoon dill seed
      • 1/4 teaspoon rosemary
      • 1/2 teaspoon seasoned salt
• Wine Sauce

• • • • 1/2 cup white wine
      • 1/4 cup finely chopped celery
      • 1 tablespoon finely chopped onion
      • 1/8 teaspoon pepper
      • Dash of marjoram leaves
      • Dash of dried thyme leaves
      • 2 tablespoons butter
      • 2 tablespoons flour
      • 1/2 cup half-and-half
      • 1/2 cup shredded Monterey Jack cheese

Instructions

• Make the bullion by mixing water and wine in a large pan. Adjust the amounts to taste.
• Add dill, rosemary and salt. Bring to a boil.
• Arrange fillets on a rack and steam for 10-11 minutes or until they flake easily with a fork.
• While fish is steaming, make the wine sauce

• • • • In a small sauce pan, sauté celery and onion in the butter over medium heat until tender, about 5 minutes.
      • Add the flour pepper, marjoram and thyme, stirring until smooth.
      • Gradually blend in the half-and-half and continue over medium heat, stirring constantly until the sauce thickens and begins to boil, about 5 minutes.
      • Mix in the cheese until it is melted and remove from heat.
      • Merge the wine with the sauce slowly.

• Remove fillets to a platter. Discard remaining liquid.
• Remove any bones, leaving each fillet in a solid piece.
• Cover the steamed fillets generously with the sauce.