Fish dishes.

 Fish quenelles, diets nr 1,5,7,9,10 

Zander 166 gr or  pike 174 gr, bread 6 gr, egg whites 3 gr, salt 0.6 gr, milk 15 ml, creams 15 ml.

For garnish 479 gr are oats 16 gr, water  115 ml, salt 1.5 gr, butter oil 6.8 gr.

For sauce milk 578 gr a milk 75 ml, butter oil 4 gr, flour 4 gr, sugar 0.8 gr, salt 0.6 gr, exit 100/75 .

Fish separate on fillet, and free from peel, bones, to mince meat with often net, add soaked in milk bread , mix and again two times to mince meat, add all in not oxidizing dish, mix good, add white eggs , creams,, beat good,  if masses pieces are popping up in hot water, thus stop shaking, salt, separate quenelles with two tbl.sp.  Ready quenelles put on spreaded oil a pan or steaming machine in, cook till ready for ten minutes in weak boiling, and closed dish.For diet nr 1 are quenelles  cook too steaming on and serve on portion dish with oats soft porridge and milk sauce. For diets nr 1,5,7,10 for garnish serve vermicelli boiled, potato purée , for nr 9 are squashes boiled, cabbage boiled with apples. And for garnish cook oats add in salted water and cook ten min, in weak boiling, mixing periodically, ready porridge dress with oil.

 Sauce cook of flour dry, rub in oil, dilute milk, cook ten min, and dress with butter oil. Quenelles forms are oval-oblong on 7 piece for portion, on a side applied sauce, care applied garnish , like a hill, and oil pour over, white colour till slightly grey, weak salted taste, as of fish with milk aroma, consistence is juicy,   loose.