3 pounds trout fillets
1 large onion — diced
2 whole carrots — diced
1 whole celery root — diced
1 whole parsley root — diced
2 quarts water
1 cup dry white wine
2 tablespoons vinegar
1 whole bay leaf
6 whole peppercorns
1 dash salt — to taste
Saute diced veggies and cook in water alone until half done (about 10 minutes). 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 are done. Alow to cool. place in glass jars, cover tightly and store in fridge.