Cleaned fillet cut into strips and wrapped rolls are placed in oiled pan fire. Add salt is, sprinkle pepper, pour the wine and add tarragon, pot is capped and placed for 10 minutes in low oven. 30 g

Become heated 80 g butter. Trout sprinkled with flour, which is mixed with salt, place in preheated butter and fry on both sides. Place in a dish, pour the melted butter with the rest and lemon juice

There are also two cuts of fried trout on both sides and place a piece butter, mixed with chopped parsley, capers, fennel, black pepper, salt. Trout are placed on the BBQ, bottom undergoes proof dish

Portions fish fillet halve, add salt and pepper, Place in the boiling milk and cook on very low heat until almost soft. Make a light roux from the butter and flour, dilute with milk, which is cooked

The boiling 1/2 cup (100 ml) of wine, 600 ml water, the chopped onion and carrot, salt and spices, then the mixture is cooled. In the cold broth place cleaned pike and again boil on low heat for 20

Veal bones and head, bones and skin of the fish is poured over 1 liter of salted water. Add clean and sliced ​​roots for soup and cook 1 hour over low heat. In a large flat pan - Spanish housewife

From the flour, baking powder, 1/4 cup (50 ml) vegetable oil and a pinch of salt knead dough. If necessary, add 1-2 tbsp water. Roll out and it covers the bottom of the baking tin. Peppers cut into

Finely chopped onion stew in half butter, on it is dusted flour and fry. Make slow 1/4 liters of water and stir the sauce until it is smooth. Add wine and grated chocolate, seasoned with cinnamon

Fish slightly stew, chopped and thoroughly cleaned of bones. Pour tomatoes with boiling water, peel and smothered in vegetable oil, while are dissolved. Mix the fish, add the beaten eggs and season

Grind garlic with salt, mix with finely chopped parsley, 15 g melted butter, lemon juice and 3/4 cup (150 ml) cold water. Cleaned trout cut in half, fry on both sides in olive oil and garlic mixture

Olives, onion, pepper peppers, scalded and peeled almonds and mushrooms finely, add salt to, sprinkle pepper and mix with a few drops of vinegar and sunflower oil. Salt the cleaned trout, sprinkle

The cut portions eel bake a little under the grill, then fry in sunflower oil with the crushed garlic and bay leaf. Remove from heat, add salt, sprinkle black pepper, vinegar and doizparzhva until

The fish is cleaned of any portion an incision is made, which raises the lemon slice. Bottom of a fireproof container smeared with sunflower oil, is arranged in the chopped onion and cook perch

Rinsed and dried portions are soaked 2 -3 hours in a marinade made from olive oil, lemon juice, chopped pieces of onion, salt, pepper, julienne peppers and a sprig of parsley. Portions are removed

The fish are kept in the dark side of the tail over the fire. When the skin is separated, come off with a knife, grabs a towel and pulled. Similarly, download and white skin. Cut heads, cleaned guts