Souffle fish steamed, diets nr 1,5,7,9,10

  Cod 127 gr, milk 25 gr, flour 5 gr, butter oil 3 gr, salt 0.8 gr, eggs 1/3 piece, butter oil for serve 5 gr. For garnish 429 gr, potato 77 gr, milk 45 gr, flour 0.7 gr, salt 1.5 gr, butter oil 4.5 gr, exit 100/50/5.

Fish fillet cleaned cook till ready, add  two times to mince meat, in mass add thick milk sauce, butter oil, egg yolks, beat good, and care add in shaken white eggs. For pudding or portion pan spread with oil, put in her ready mass and steam on, in steam box at closed lid. For milk sauce cook a flour slightly dry, dilute a cold milk, mixing adding hot milk, and cook 7 min. Ready garnish of cleaned potato , washed, chopped on cubes and cooked in water for 5 min, after filter, add potato in a hot milk, salt, add flour fried and cook till ready a potato. Souffle serve on small plate, poured  over butter oil, garnish as potato in milk separately in portion pan, or with souffle.

A souffle kind is lush, poured over oil, without golden crust, on a surface garnish applied on side, potato chopped on cubes, kept an own form, colour souffle is white-grey, white-cream is potato, taste and smell is fish, garnish is boiled potato in milk, avoiding a small for burned potato and souffle, just tender,porous, soft half liquid potato,  not overcooked.

Fish pudding, diets nr 1,5,7,9,10

Cod 130 gr, or zander 208 gr, sea perch 137 gr, captain fish 238 gr, milk 25 ml, butter oil 5 gr, bread 15 gr, salt 0.5 gr. Egg 1/4 piece.

For garnish is 40 gr potato,   170 gr, milk 22 gr, salt 1.5, butter oil 6.8 gr. 

For sauce  58 gr a milk 75 ml, butter oil 4 gr, flour 4 gr, tomato pasta 1.0 gr, salt 0.5 gr, exit 153/50/75 gr.

Fish fillet cleaned from bones, skin separate on a same part, one part to mince meat with soaked in milk bread, other part cook , cold and chopped fish mix with boiled, to mince meat, add butter oil, yolk and mix. And in ready mass shaken white eggs, put her in form, cook steam. Ready puffing, serve with potato purée with sauce milk and tomato. Garnishes for diets nr 1,5,7,10 potato in milk,  noodle boiled , squash purée, for nr 4 diet is tomato ,white  by fish base. Pudding keeping form, not crust a surface, on a side is garnish applied, surface is without crust, on a side applied  garnish  a top of which carbed with spoon and poured over with butter oil, colour is white-grey, served separately sauce in sauce dish , garnish colour is white-cream, sauce is punishing, slightly sour, weak salted purée, consistence is soft, lush, in pressing pudding is easy falling apart.

 Fish cutlets baked, diets nr 2,5, 7,10

Cod 97 gr, or perch 102 gr, or hake 105 gr, bread 15 gr, milk 20 ml, eggs 1/10 , butter oil 3 gr, salt 0.8 gr.

For garnish is 487 gr, vermicelli 48 r, salt 1.5 gr, butter oil 6.8 gr, exit 150 .

For sauce as 577 ml, milk 100 ml, flour 8 gr,salt 0.5 r, oil 8 gr, exit 100 , dish exit 310.

Fish fillet as cleaned from bones, skin to mince meat, add soaked in milk bread, salt, mix good. Again to mince meat, beat good. Of mass form cutlets, steam cook. In portion pan put milk sauce, put cutlets, around apply garnish as of boiled vermicelli, pour over cutlets with milk sauce, sprinkle oil, for diet nr 2 sprinkle shredding cheese is three gr for portion, and bake in oven. Serve cutlets with butter oil.

For other garnishes for diets nr 2,5,7,10 are sticky buckwheat porridge , noodles boiled, potato and pumpkin puree, for nr 9 is stewed cabbage in fromage, squashes fried, squash puree.

 Form right of cutlets, milk sauce with , around care applied garnish, golden colour, taste by ingredients matching , soft , juice cutlets consistence.