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