The fish is carefully cleaned from the bones and skins

Received scrollable fillet through a meat grinder. The author offers this method. I thought to plant it in the blender, but decided to follow the original, and it turned out that way really is better. The mince obtained from grains that texture brings it closer to the calf

So, "tropology" stuffing add the vegetable oil, thoroughly stir the mixture, and then sprinkle with salt. The author insists on this sequence. Put it in the appropriate glassware (it took me a half-liter of the Bank) and we stamp

The surface level and pour a little vegetable oil to form a crust, cover the jar with cling film and top with a plastic cap. Put in hours in the freezer to cool (not freezing, so don't forget to get it!) and then placed in a cold cell

After 3 hours the fish is ready. I cook it in the evening, all night she spent in the fridge, so by the morning certainly was ready