FIELD: processing technique of food products.
SUBSTANCE: method stipulates cutting and sauting in vegetable oil of tomatoes and potatoes, cutting and freezing of cress and green onion, grating of cheese. The specified components are blended with access of oxygen with lemon juice, cooking salt and black pepper. Swordfish fillet is cut, breaded in wheat flour and fried in vegetable oil. The obtained blend, swordfish fillet and vegetable oil are packed, sealed and sterilised.
EFFECT: preserved with an increased digestibility in comparison with similar culinary dish.
