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