Mix fish stock with wine, baked onion and bring to boil.

Cut carrot into circles, slice celery and turnips.

Put prepared vegetables and dill weed in the stock, cook for 10 minutes, salt, pepper, add nutmeg and chopped garlic.

Sprinkle the trout with vinegar and lemon juice.

Pour the fish with the stock and cook for 15-20 minutes.

When serving, arrange the fish with vegetables on a platter, top with greens.

Garnish with cooked cauliflower.