FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, sea bream fillet cutting, mealing in wheat flour and frying in vegetable oil, bulb onions cutting and sauteing in vegetable oil, beet-roots and carrots blanching and chopping, fresh ornamental cabbages chopping and freezing, dill greens cutting, wheat flour sauteing in vegetable oil. One mixes the listed components with lemon juice, salt, black hot pepper, allspice and laurel leaf. The produced mixture and the fish broth are packed, sealed and sterilised.
EFFECT: method allows to produce preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
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