FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and mincing, sunflower flour pouring with fish broth and maintenance for swelling. Then one mixes the listed components with fish broth, dry white wine, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Then fish fillet is cut, mealed in wheat flour and fried in vegetable oil; fresh white cabbages are chopped and frozen; the fish fillet, cabbages and sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
