FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Flatfish is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil; the flatfish and the sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
