• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vineyard Trout

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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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