|Fresh water fish||4 1⁄2 Pound, cut into pieces|
|Celery root||7 Ounce, cut into strips (Celeriac)|
|White wine||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|White bread slices||6 , toasted (For Serving)|
Put fish and celery root into a large casserole.
Add soup greens and seasonings.
Pour in enough wine and water to cover mixture (2 parts water to 1 part wine).
Add butter; cover and cook gently until fish flakes easily.
Add lemon slices when fish is almost done.
Remove fish; strain broth and thicken with zwieback or rusk crumbs.
Add seasonings, if needed.
Pour sauce over toast slices and serve fish separately.