Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
     1/8  teaspoon      salt -- to taste

Preparation:

Sauté diced veggies and cook in water alone until half done (about 10 minutes). Add wine, vinegar and salt and spices.. Cut fish into slices, add to pot. Cook at slow boil for another 10 to 15 minutes or until fish and veggies are done. Allow to cool. place in glass jars, cover tightly and store in fridge.