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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 filets on a rack and steam for 10-11 minutes or
until they flake easily with a fork. Remove filets to a platter.
Discard the remaining steaming liquid. Carefully lift any bones
remaining from the meat leaving each filet in a solid piece.
Sauce: Wine
Sauce, makes 1.
5 cups1/4
cup finely chopped celery 2 tablespoon butter1 tablespoon finely
chopped onion 2 tablespoons flour 1/8 teaspoon pepper dash marjoram
leaves dash dried thyme leaves 1/2 cup half-and-half 1/2 cup shredded
Monterey Jack cheese1/2 cup white wine. 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. Cover the steamed
filets generously with the sauce.
(For a low
calorie treat, serve trout on crisp romaine lettuce, with a low-cal
dressing of your choice. Eighty calories per serving. Serve with
a fresh garden salad, cottage fried potatoes, fresh or frozen green
beans and whole wheat rolls.
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