Slices scatter broth, then lightly dug in the middle (not drilled). Carved crumb mixed with clean fish, shredded and mixed with tomato paste and egg yolk and season to taste with salt and pepper. The mixture is placed in the recess of the slices, then they are joined from the filled countries immersed twice in beaten egg and breadcrumbs (as cutlets) and fry in very hot oil until golden yellow. On fried slices placed a thin piece of butter. Serve warm.