ingredients
4 servings 1 cup = 250 ml 1 cup dry white wine such as Riesling, 1 large carrot, cleaned and cut into matchsticks (julienne) 1 stick celery, peeled if graphite and cut into matchsticks (julienne) 1 / 2 male red onion thinly sliced​​, 4 cell, black pepper, 3 berries jalovcinky, grossly crushed, 2 cloves, 1 clove garlic thinly sliced​​, 1 bay leaf, 1 sprig thyme, 1 sprig oregano, 1 tablespoon grape seed oil or similar , 4 × 150 to 200 grams of trout file without bone and skin, sea salt and freshly ground pepper, 1 tablespoon (150 ml) butter
introduction

Cook something à la Nage posirovat means, usually fish and Seafood Bouillon in court. After cooking, used in both court Bouillon = broth and vegetables and poached dish taxes around meals as part of class, = sky. Therefore, the County fancy vegetables, as in this case = julienne matchsticks.
procedure

Preheat oven to 190 degrees C.

Insert into the root of closing Sitka (eggs) for tea. In saucepan, warm up wine with vegetables and spices and herbs. Add a tablespoon of oil and let pass by boiling.

Between flat fillets and spread spice is salt and pepper. From the tail of each file in the middle of rolls and roll up to provide a toothpick. Fillets ready to assemble the bottom of the oil-greased cast-iron casserole or baking dish.

Everything bathed in wine dressing and prepared to insert a baking dish or casserole in the oven. Bake 15 minutes or meat and fish tickets.

Remove from oven and let the five minutes rest. Remove toothpicks from liquid to remove the gauze with a bay leaf and spices and also remove the sprigs of herbs. Rolls assemble into serving dishes.

In saucepan with wine dressing and vegetables to help spoon gently stir butter, this sauce is sealed rolls of trout and immediately served with chateau potatoes and bread are also excellent.
Recommended dish: bread, chateau potatoes