FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and freezing of lettuce and parsley, blanching and grating of celery root, onions, chili and garlic chopping and browning in vegetable oil, mixing of the said components without oxygen access with onion juice, tomato paste, table salt, calcium ascorbate and black bitter pepper, cutting of fish fillet, packing of fish fillet, prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
