FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and partial straining, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, dill greens cutting, mixing cabbages, dill greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing the strained parts of carrots, parsley roots, bulb onions, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the cod fillet cutting, mealing in wheat flour and frying in melted butter, the cod, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials with the ready product properties preservation.
