FIELD: food industry.
SUBSTANCE: method of preserved food production includes cutting and joint frying in melted butter of skin-free eel fillet and onions, cutting and freezing of sorrel and parsley, thyme and chervil, mixing of specified components without oxygen access with sour cream, hen's eggs, table salt and black bitter pepper, packing of prepared mixture and dry white wine, sealing and sterilisation.
EFFECT: allows to prepare new preserved food, which has higher assimilability compared to similar culinary dish.
