Clean and wash the trout. Put to boil 1 liter of water with 1 cup of red wine. Add 1-2 carrots, 1/2 head celery and 1 onion. Once the broth boil, Add salt to taste and release fish. Cook it on low heat for half an hour. Remove it then in a dish, sprinkle it with chopped pickles and parsley and then scalded with fried butter. Garnish it with boiled potatoes and bouquets of parsley.