FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, cutting and blanching potatoes, turnips, celeriac and part of parsley roots, chopping and freezing fresh ornamental cabbages, blanching and cutting part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining parsley roots cutting, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, fish fillet cutting, wheat flour sauteing, mixing the unstrained parts of carrots, parsley roots and bulb onions, celeriac, potatoes, turnip and cabbages to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions with 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.
