Boil potatoes until soft, can be cut, giving an irregular shape. And fry until tender.

Onions cut into rings. In a pan pour a little oil to coat the bottom, put onions, salt and cook on medium heat for about 15 minutes until the onions are soft. Add pepper, balsamic vinegar, sugar and garlic. Mix thoroughly and cook for another 10 minutes on low heat. Can be directly placed in the jar, because the refrigerator jam can still be stored.

Fish the night before, cut into the desired shape and half salt and ableplanet grated raw beets and leave overnight in the fridge. A light piece of fish to marinate.

Prepare the pea puree. Pour frozen peas in boiling, salted water, throw a couple cloves of garlic and cook until tender. Once ready, drain peas from the water, but the water does not pour. Leave the garlic with the peas. In a blender put the peas, garlic and add cheese, whisk, adding water in which the cooked peas to the consistency that you like. Add salt and ground black pepper to taste and RUB through a sieve.

With the already red fish before cooking wash the beets, place in foil, white fish in foil individually and cook for a couple 15 minutes.

Meanwhile, the sauce is ready, you can serve and be served!