The fish is placed in 30 minutes into the chamber in order to clean better than bone. Fillet cut into very thin slices about 3 mm thick, sprinkle with salt and sugar and wrapped in sealed foil. After the fish for about six hours in the refrigerator, the pieces were carefully removed and rinsed with cold water. Dry and stacked in Plateau, pour with olive oil mixed with the juice of lemons, dusted with black pepper and finely chopped dill. Plate put back in the refrigerator for 30 minutes. Fish arranged with pieces of lemon and dill twigs.