Vineyard Trout

Course : Fish
Serves: 4
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4 fillets trout fillets -- (6 to 8) 6 oz.
-----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 / Directions:

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.

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