Half of chopped onion is placed at the bottom of the court, which will prepare the dish. On it is placed in the chopped fillet, pour salted water just to cover, and boil for 10-15 minutes, then remove. The remaining half of the onions and diced carrots, celery and sauté apple wine, pour the strained broth with fish fillets and cook until soft. Potatoes, cut into cubes, boil in salted water, drain and put in a large bowl. On their ranks boiled fish fillets and pour 1/2 of the melted butter. Cooked vegetables was ground through a sieve, season to taste with salt, pepper, bay leaf, lemon juice, boil and leave for a few minutes on low heat. To the sauce after removing from heat and add the remaining butter. The dish pour the hot sauce and served with chopped pickles.