FIELD: food production process.
SUBSTANCE: method includes boiling, shelling and cutting chicken eggs, cutting and browning onions in melted butter, blanching and straining garlic, and mixing the listed ingredients with a part of wheat crumbs, salt and black pepper to obtain a smooth mass. Deskinned pike perch fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass. The mass is molded and mixed with the first mass. The pieces of minced fish are wetted in liaison, floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Potatoes are cut, blanched and strained. Carrots are blanched and cut. Runner beans are cut and frozen. The remaining part of wheat flour is browned in melted butter; potatoes, carrots, runner beans, wheat flour, sour cream, sugar and salt are mixed without oxygen access to obtain the garnish. The minced fish, garnish and melted butter are packed, sealed and sterilised.
EFFECT: improved digestibility as compared to similar dish.
