Put to boil potatoes. While they cook marinated salmon with balsamic vinegar, dill, salt and pepper. Fold the parchment paper in half. With scissors cut the paper so that it looks like a heart as

Mackerel wash and flavor as follows: Salt with Himalayan salt inside and out, sprinkle with pepper and dill everywhere, add olive oil to trickle along the fish on both sides, as well as inside. All

Fish fillet salt it and left. In the pan put the sliced ​​potatoes into thin slices to cover the bottom of the tray. On them put coarsely chopped onion (may he be cut circles) and on onion put fish

Fish flavored with salt, lovage and lemon juice. There are also slots and tuck half slices of lemon. Chop of crescents, garlic and ginger - chopped, potatoes, carrots and zucchini strips with a length

Grate potatoes in large pieces grater, add some salt and leave for 1-2 minutes. Hands squeeze excess liquid, which they have placed. Add the eggs, flour and mix. Fish fillets are rolled in flour

Clear fish, wash it well and cut the larger pieces. In appropriate pot pour the olive oil, add chopped onion, pepper and carrots sliced, potatoes, coarsely chopped stew a few minutes, add the wine

Peel the potatoes and boil in salted water. The fish is cleaned of bones, skin and fins. Cut into pieces, add some flour and fry in the oil, seasoned with garlic. Remove and place on paper to absorb

Heat the oven to 180C degrees. potatoes are sliced ​​and placed in the bottom of a large pan, mine is 30x40 cm. Hake fillets are distributed on them. Sprinkle chopped mushrooms and peppers. Mix the

Peel the potatoes and boil in salted water. Once cooked, pour water and do puree. Once cool slightly, add eggs and mix until uniform. Onions clean, chop finely and fry until golden. The fish is cut

First prepare the sauce - in a small saucepan add olive oil, one onion, chopped, chopped garlic, fry lightly, add the tomato sauce diluted with 1 cup water, salt, kimonos, paprika. Cook for about 15

Half of the vegetable oil is heated and It smothered chopped onions, carrots, chervil and garlic. After 15 min, and peas. Stew continues on low heat with the addition of 2-3 tbsp water and a pinch of

Clear trout, wash it well and rub it with salt and pepper. Put the fish in a few small pieces of butter and lemon slices. Wrap it into foil (each separately for BBQ, oven may together) and bake. Boil

Grease pan with olive oil. Peel the potatoes and wash them, cut them into slices and arrange them in the tray. The entire bottom of the pan should be covered with potato slices. Cut the peppers and

Cook potatoes in boiling water with some salt for about 30-35 minutes. Then smash, Season with salt and pepper and leave to cool. Meanwhile, cook the eggs. Boiled eggs are cut and mixed with chopped

Fillets are salted and left for 1 hour. Dipped in flour, egg and breadcrumbs. Fry until golden. Cook potatoes, Strain and mix with milk, melted butter, cream and mustard. In a large bowl sprayed puree