Trout cleared, washed and salting. Chop into slices, carrots, parsley root and celery - diced. Vegetables are placed in a shallow pan, add salt is put black pepper and cover with the fish. Watered with 3-4 tbsp butter and wine, close the pan and put on a slow fire to stew for 35-40 minutes. Finished fish are removed in a dish and pour the sauce from stew, which is filtered and seasoned with 1 tsp butter and 1 egg yolk. Serve with boiled potatoes, flights butter.