FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and part of parsley roots, chopping and freezing fresh ornamental cabbages, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions part partial straining, fish fillet and vegetable marrows cutting, garlic straining, wheat flour sauteing, mixing the unstrained parts of carrots, parsley roots, bulb onions, celeriac, potatoes, rutabaga, cabbages and vegetable marrows to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
