| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipes sent to me from Bill, wight@odc.net
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