FIELD: food industry.
SUBSTANCE: method envisages the preparation of recipe components. The method envisages potatoes, turnip, celeriac and a part of parsley roots cutting and blanching, fresh ornamental cabbages chopping and freezing, a part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining bulb onions cutting, partial sauteing in vegetable oil and partial straining of the sauteed part, fish fillet and wax gourd 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 wax gourd 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 manufacturing new preserves with the usage of non-traditional vegetable raw materials.
