|Dry white wine||1⁄4 Pint (130 Milliliter Or 2/3 Cup)|
|Wine vinegar||3 Tablespoon|
|Water||1 3⁄4 Pint (1 Liter Or 4 1/2 Cups)|
|Carrot||1 , sliced|
|Onion||1 , peeled and thinly sliced|
|Trout||2 Pound (1 Kilogram)|
|Freshly chopped parsley||2 Tablespoon|
Put all ingredients for court-bouillon into a large pan, and bring to the boil.
Simmer for 30 min.
Put freshly caught and cleaned trout into a large pot, and add enough court-bouillon to cover the fish.
Bring to the boil, and simmer for about 10-15 min., until it turns blue and fish is fully cooked.
Strain, and arrange on a latter.
Decorate with parsley and wedges of lemon.
Serve with boiled potatoes.