Instructions: 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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