Put the trout in an earthenware casserole, cover with the different wines and a little fish stock, adding the vegetables and seasoning. Let them stand in this marinade for several hours. Then bring slowly to the boil and simmer for a few minutes till the fish is tender. Small trout, cooked in this way, will be found to be tender as soon as the marinade comes to the boil. These can be served either hot or cold, with a little of the marinade strained over them. When served hot, they are usually garnished with cooked crayfish (Dublin Bay prawns), boiled potatoes and parsley.