FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Additionally, ground pumpkin seeds extraction cake is poured with fish broth and maintained 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. Then one performs champignons blanching and cutting, fresh white cabbages chopping and freezing, champignons and cabbages mixing to produce garnish, the fish fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
