Ingredients
- 6 peppercorns (whole)
- 2 carrots (whole diced)
- 1 onion (diced)
- 1 celery root (whole diced)
- 1 parsley root (whole diced)
- 1 bay leaf (whole)
- 1,900 ml water
- 1,400 gr trout fillets
- 240 ml dry wine (white)
- 30 ml vinegar
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.
