FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching of onions and celery root, freezing and chopping of sorrel, parsley, chervil and basil, blanching and squeezing of garlic, rubbing through of salted sprat fillet, capers grinding in mincer. Specified components are mixed without oxygen access with dry white wine, lemon juice, table salt, bay leaf, black bitter pepper and mustard. Fillet of salmon fishes is cut. Fillet of salmon fishes, prepared mixture and melted butter are packed, sealed and sterilised.
EFFECT: allows to produce preserved food with high assimilability.
