Fillets are cleaned from the bones and skin formed of four circular pieces 3-4 cm thick and slightly crushed. Sprinkle with a few drops of lemon juice, salt and pepper and rolled in flour. Bread cut

Fillets are cleaned from the bones and skin and form 4 steaks with a thickness of 3.4 cm. Sprinkle with lemon juice, salt and pepper, rolled in flour and then fried ten minutes in a highly heated

Fish is cut into large cubes are marinated with salt, pepper and lemon juice. After maturing for 30 minutes, drained and pressed into a flour. Fry in very preheated oil until golden brown gain. Fat is

The cleaned fish is placed in salted boiling water and boil for 5-6 minutes. Remove and once cooled, cleaned bones. Sprinkle on both sides with lemon juice, pepper and salt and let sit for 30 minutes

Fish fillet cut into strips. Immersed in a mixture of egg white and half the starch mixed with a little lukewarm water. Fry in a highly preheated oil. Boil the mixture of brandy, vinegar, starch rest

The fish fry in the oil until crispness. In 100 ml sunflower oil fry the diced potatoes. Add some vinegar, salt, ginger, mushrooms, cut into thin slices and leeks, and sauté. Insert the caramelised

Trout cleaned and dried, then pressed into a mixture of flour, salt and pepper. Fry in a little butter and sprinkle with lemon juice and chopped parsley. Almonds fried in most of the butter and fried

Mackerel are cleared, add salt and sprinkle with lemon juice. Enough melts fat and fish fry on both sides until golden yellow. Arranged in preheated container and keep in a warm place. In the fat put

Luke cut into rings, mix with spices, chopped parsley and vinegar rubbed Portia carp with the mixture and leave to stand for two hours. Then drain, rolled in flour and fry in sunflower oil. If the

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

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

First prepare the sauce: the chopped onion fry in olive oil, add boiled, peeled and cut into quarters tomatoes, crushed garlic, finely chopped chili pepper, salt and spices. Stew a little, add the

Cleaning and dried trout rolled in flour, which is mixed with salt and pepper, shake off excess flour, place in a part of the butter, sprinkle with finely chopped parsley, lemon juice and fry on both

Roots soup cleared and coarsely chopped and cooked in a little water with the remaining spices and onions. Cleaned and chopped fish is placed in boiling water. Once cooked, carefully boned. The fat

Remove the skin from the cleaned fish portions, place in pan, add are spices, pour with olive oil and leave 2 hours in refrigerator. When the fish is paid once. Portions are removed, dried, and add