FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Dill greens are cut and frozen. White vegetables are blanched and strained. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The listed components are mixed with egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, black hot pepper, white pepper and laurel leaf to produce a sauce. Pike fillet is cut and fried in melted butter. Bulb onions are cut and sauteed in melted butter. Pike fillet, bulb onions and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
