FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, sunflower flour pouring with fish broth and maintenance for swelling. Then one mixes the listed components with fish broth, dry white wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. One proceeds with ceps blanching and cutting, fresh white cabbages shredding and freezing, ceps and cabbages mixing to produce garnish. One proceeds with fish fillet cutting, the fish fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
