4 fillets of salmon trout from the 150/200 gr a
a bunch of dill
a stalk of celery
a bay leaf
½ cup white wine
half tablet prepared for gelatin
salt and pepper.
Pour into a large saucepan 2 ½ cups water, add the wine, onion, a carrot, half the celery, bay leaf, parsley, salt and pepper. Let simmer for 30 minutes.
Cut into sticks cucumber, zucchini, carrot, celery left; sbollentateli in lightly salted water, drain and keep aside.
Fate then cook the trout fillets in broth for 5 / 7 minutes. Drain well and gently place them on a plate, let cool.
Cospargetevi over vegetable sticks.
Pour the broth filtrate in a saucepan and add the gelatin and prepared for the chopped dill.
Bring to a boil and stir until gelatin is completely dissolved. Remove from heat.
Not only will tend to congeal, pour over the fish several times.
Transfer to cool and serve, garnished with some lemon wedges.