Fish dishes.

 In diet use are fishes just 5 percents  for fats ,  and these are boiling, stewing, baking, fried ,  or natural, cutlets mass, fish balls.

Of boiled and stewing fish dishes. Dishes of fish here are not differencing from usual, and using on portion pieces, rubbing, as boiling time, where are lots of extractive substances transferring in water, thus boiled fish using in diets nr 1,5,7, 9,10 .Fish   put in pot with skin up, salt, add shredding onion, onion, petroselinum, adding hot water for 4 cm a fish higher, as closed lid in to cook. In boiling water  remove foam, and on weak fire till ready. And in infusion her keep 30 min, and stew her with white roots , onion  in 300 ml. for one kg of fish, and stewed fish serve with oil or sauce. For cutlet mass fish to stew with often net, adding wetting in milk  a bread, salt, and for second time to mince meat  , and to the fish which is less glue giving substances as in cod, catfish, perch  adding eggs, and beating good. Garnishes to the fish dishes are macarons, potato, carrot purée ,squashes   in milk sauce, porridges of oats, buckwheat, and sauce a base is tomato, fromage, milk, egg-oily.

Boiled fish for diets nr 1,2,4, 5,7,9,10,15

Cut fish of fillet with skin, rib bones, cut on portions under straight corner and doing on every are 2 cuts. Cook fish, serve with garnish ,sauce, greens. For nr 1 diet for garnish use potato in milk, potato purée. Macarons, boiled as, for diets 2,4, 5,7,10 is boiled potato with fromage, macarons in tomato, potato purée, for diet nr 9 is boiled potato, stewed in fromage, vegetable garnish.

Sauces for diets nr 1,2,4,9 a polish sauce, for 5,7 ,10 is fromage, or tomato.

Stuffed fish stewed.

Diets nr 1,4, 5,7,9,10, 15

For stuffing a fish are selecting on rings as in fish pike, zander with scissors cut sides, clean peel ,wash, after cut a pulp and soft part around head, cut ridge and head from carcass with insides. Carcass wash again, cut under straight corner on pieces as rings  on 4-5 cm, after in rings cut a pulp part, keeping on skin a layer on 6 mm, as free from bones, to mince meat, adding bread wetted in milk, salt, mix and second time to mince meat, dress with melted butter oil, egg, and mix good. Ready fish rings fill in with force meat, put on for fish, on his put on meal s cellophane , form a baton , steam cook. Stuffed fish serve with pour over an oil ,sauce. For diets nr 7,9,10 to fish, serve piece of lemon. Garnishes for diets nr  1,4, 5,7,10 are noodles boiled, potato purée, boiled potato, carrot purée , squashes in milk sauces, nr 9 for are cabbage stewed in fromage, squashes in milk sauces,  vegetable garnish.

Sauces for diets nr 1,4, are butter oil, for nr 5 ,7,9,10 are tomato sauce, white fish.

Zrazy stewed ,diets nr 2,4,5,7,10

Fish fillet cut on pieces on ten cm, beat till 3 mm  in thickness, and put on theirs a force meat as of fish ,bread  cooked, wetted in milk , rubbed mushrooms, or boiled carrot. Pieces of fish wrapping ,like roll, put on spreaded oil a form ,add water for 1/3 a high, and lead till ready at closed dish, serve with oil, green.

Roll fish with omelet.

Diets nr 1,2,9

Of fish cook cutlet mass, apply layer on 2 cm on wetting gauze or towel. Apply chopped omelet and shredding salad and with towel connect edges of cutlet mass ,that around force meat receiving a smooth by thickness a membrane of cutlet mass. Formed roll put from towel on spreaded with oil form, do a few cuts and steam cook. Serve roll with chopping on portions garnish, and sauce, sprinkle with green. Garnishes for diets nr 1,2 is sticky buckwheat porridge, boiled macarons, pumpkin purée, for diet nr 9 is boiled cabbage, stewed, fresh cucumbers with fromage.

Sauces are for 1,2 diets milk with carrot, fromage on diet nr 9 is white on fish broth, tomato.

Meat balls fish for diets nr 1,5,7,9,10, for nr 4 without milk.

Of fish cook cutlet mass, and separate on balls on 10 gr and cook steam, or stew, serve on 7 pieces for portion with garnish or sauce sprinkle with green.

Garnishes  for diets nr 1,5,7,10   are macarons boiled, potato puree, squash  boiled , porridge buckwheat sticky, potato boiled , for nr 9 is stewed cabbage, boiled with  caraway, pumpkin  stewed in fromage, vegetable garnish.

Sauces for diets nr 1 is butter oil, polish sauce , for diets nr 2,5,7,10 is fromage sauce.