Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      6 oz.         trout fillets -- (6 to 8)
                        -----wine bouillon-----
   1      cup           water
     1/2  cup           dry white wine
     1/4  teaspoon      dill seeds
     1/2  teaspoon      seasoned salt
     1/4  teaspoon      rosemary
                        -----wine sauce-----
     1/4  cup           celery -- finely chopped
   2      tablespoons   butter
   1      tablespoon    onion -- finely chopped
   2      tablespoons   flour
     1/8  teaspoon      pepper
     1/8  teaspoon      marjoram leaves
     1/8  teaspoon      dried thyme leaves
     1/2  cup           half and half
     1/2  cup           Monterey Jack cheese -- shredded
     1/2  cup           white wine

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.