FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by carrots, white roots and onions cutting and browning in melted butter. Then tomatoes are cut and blanched, leek is cut and frozen, cheese is grated, the said components are mixed without oxygen access with dried and finely ground breadcrumbs, table salt and black bitter pepper, cutting of skin-free carp fillet, packing of skin-free carp fillet, prepared mixture and melted butter, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
