| 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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