| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Trout fillets |
| 1 |
|
Onion, diced |
| 2 |
|
Carrots, diced |
| 1 |
|
Celery root, diced |
| 1 |
|
Parsley root, diced |
| 2 |
qt |
Water |
| 1 |
c |
Dry white wine |
| 2 |
T |
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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