FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, turnip, celeriac and part of parsley roots cutting and blanching, fresh ornamental cabbages chopping and freezing, part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining, the sauteed bulb onions cutting, partial sauteing in vegetable oil and partial straining, fish fillet and scallops cutting, garlic straining and wheat flour sauteing. One mixes the unstrained carrots, parsley roots and bulb onions as well as celeriac, potatoes, turnip, cabbages and scallops to produce garnish. Then one performs mixing the strained carrots, parsley roots and bulb onions as well as 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 are packed, sealed and sterilised.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
