Marinated Trout

Course : Fish
Serves: 6
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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 / Directions:

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.

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