I had the broth - it needs to be very rich, if not, then evaporate a bit. If no broth, you cook - Clean the fish, gutting, cut gills, cut off the head, fins and tail. In a saucepan put the head, tail and fins. Fill with cold water, bring to the boil, remove the foam, add pepper,1/2 teaspoon of salt, sprigs of dill, parsley and cilantro. Cook the soup under the lid for 1.5 hours. Filter the broth. Fish cut into not thick slices, add salt each, mix well and leave for 30 minutes

In a wide dish to put the garlic, chopped herbs and pour the strained fish broth, salt to taste

The pieces of fish before frying to dry out. In a frying pan generously pour oil and fry on medium heat for the fish on each side until cooked. Immediately dip the hot pieces of fish alternately with garlic mixture and put in container.

Slices of baguette fried with two sides and pour 1 tbsp garlic mixture on the toast

Pour the remaining mixture on fish. Remove the fish and bread in the fridge overnight. Served cold.