Vineyard Trout |
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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 |
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BereidingMix 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. |
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