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Recipe by: Alliette Ziolkowski Saute diced veggies and cook in water alone
until half done (about 10 minut Add wine, vinegar & salt and spices.. Cut
fish into slices, add to pot. Cook at slow boil for another 10 to 15
minutes or untill fish and veggies a Alow to cool. place in glass jars,
cover tightly and store in fridge.
3 lb Trout fillets
1 lg Onion; diced
2 Carrots; diced
1 Celery root; diced
1 Parsley root; diced
2 qt Water
1 c Dry white wine
2 tb Vinegar
1 Bay leaf
6 Peppercorns
1 ds Salt; to taste
6 Servings