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Pickle with hake
1 serving
Cut the fish into fillet. Cook the broth from the head without gills, bones and sweeps. Rinse pearl barley several times with hot water and cook. Cut the potatoes into wedges, parsley, a piece of mee, carrots and onions - straws and fry slightly. Place the vegetables in the strained boiling broth and cook for 10 - 15 minutes. Then add the cucumbers (having previously peeled them from the skin and cut them with diamonds), spices, cereals, pieces of fillet and cook until tender. Season with fat and sprinkle with spring onions before serving
Cut the fish into fillet. Cook the broth from the head without gills, bones and sweeps. Rinse pearl barley several times with hot water and cook. Cut the potatoes into wedges, parsley, a piece of mee, carrots and onions - straws and fry slightly. Place the vegetables in the strained boiling broth and cook for 10 - 15 minutes. Then add the cucumbers (having previously peeled them from the skin and cut them with diamonds), spices, cereals, pieces of fillet and cook until tender. Season with fat and sprinkle with spring onions before serving
heck - 400 g, water - 1.5 l, potatoes - 3 pcs., pearl barley - 2.5 tbsp. spoons, carrots - 1 pc., parsley root - 0.5 pcs., salted cucumbers - 1 pc., onions - 0.5 pcs., fat - 3 tbsp. spoons, allspice to taste, black pepper to taste, bay leaf to taste, salt to taste
