Preparation:
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, sauté celery and onion in the butter over a medium heat until tender, 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. |
