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Vineyard Trout

Eat Wisconsin Fish / Vineyard Trout


  • 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



  • 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.