Fish 155, 100 broth, white wine 10, porcini mushrooms or champignons 30, lemon 1/10 pcs., 10 crabs, white sauce core 75, 8 lemon juice, butter 10, garnish 100, pepper and herbs.
With small starlet (400 grams) to clean off the bone plates located on the sides and on the belly, then the fish gut, remove viziga (dried spinal chord of cartilaginous fish), gills and wash thoroughly in cold water.
Processed fish sprinkle with salt and pepper on the inside and turn the ring, which at the caudal fin cut through flesh and paste in the nose section of the fish.
Starlet simmered in broth with white wine. Prepare fish to pass on to a dish, remove the bone from the back of bugs, put on fresh fish cooked mushrooms, crab.
The broth cook in half the volume, add to the broth of white sauce and bring to a boil, add the lemon juice, pepper, salt, butter and pour them fish. Cover with a slice of lemon and parsley.
Garnish with boiled potatoes.