FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions and white vegetables cutting, blanching and straining, ceps and lemons cutting and blanching, asparagus cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, fish fillet cutting, fish fillet, produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
