4 trout fillets (6-8 ounces each)
Mix the water and wine in a large pan or wok and add the seasonings. Adjust the amount 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.
1 cup water
1/4 teaspoon dill seed
1/4 teaspoon rosemary
1/2 cup dry white wine
1/2 teaspoon seasoned salt
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
1/2 cup white wine
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 all melted
and remove from heat. Merge the wine with the sauce slowly. Cover the steamed fillets generously with the sauce.
