Title: Vineyard Trout
Categories: Shellfish
Yield: 4 Servings

4		6-8 oz. trout fillets ----wine bouillon-----
1	c	Water
1/2	c	Dry white wine
1/4	ts	Dill seeds
1/2	ts	Seasoned salt
1/4	ts	Rosemary ----wine sauce-----
1/4	c	Celery; finely chopped
2	tb	Butter
1	tb	Onion; finely chopped
2	tb	Flour
1/8	ts	Pepper
1	ds	Marjoram leaves
1	ds	Dried thyme leaves
1/2	c	Half and half
1/2	c	Monterey jack cheese; shredd
1/2	c	White wine

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, saute celery and onion in the butter over a medium heat untiltender, 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.

Serves 4.

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