Fish 125, 30 pickles, tomato puree 15 or 75 fresh tomatoes, broth 100, 5 wheat flour, butter 10, 150 garnish.
Portions of fresh herring fillets with skin, without bones lay a single layer in a greased skillet, add pickles, cut into thin slices, tomato puree or fresh tomatoes without skin and seeds, cut into small pieces. All this pour fish broth at half the height of the pieces of fish and closing bowl cover turned up at low boil for 25-30 minutes.
Prepare fish to pass into another bowl, or carefully drain the dishes with fish broth and cook the sauce on it. To do this, heat the broth to a boil, put it into small pieces with the flour mixture and butter, stirring, boil until thick.
This sauce season to taste with salt, pepper, butter and strain it into a bowl with the fish.
Fish sauce-drenched, you need to warm up to a boil.
When serving put a piece of fish on a dish or a plate together with cucumbers, pour the sauce and sprinkle with parsley. Garnish – boiled potatoes – to put next to the fish.