- Wine white - 40 milliliters
- Heck - 1,5 Kilogram
- Corn flour - 3 st. spoons
- Cauliflower - 600 Grams
- Pepper and salt - - To taste
- Onions - 2 Pieces
- Vegetable oil - 30 milliliters
- Garlic - 2 Teeth
- bunch Dill - 1 piece
- Lemon - 1/2 Pieces
- Basil - 1 Pinch
- Paprika - 1 teaspoon
- Sour Cream - 250 Grams
1. Defreeze the fish, clean it of scales, then we will gut the inside and cut into pieces, the thickness of which is about four to five centimeters, and rinse thoroughly in running water. We give water to drain, salt fish, we pan it in flour (corn flour will do the best). On a hot oil fry on both sides for three minutes. 2. We divide the cauliflower into inflorescences, dip it into salted boiling water, and cook for five or seven minutes. In order to water the glass, we throw it into a colander. 3. Prepare spicy sauce: peel and chop finely onion, until transparent, in a heated frying pan it will be saved. Add sour cream, finely chopped dill, pressed garlic, pepper, basil, paprika and white wine. For about five minutes we put out on a low fire. 4. Put the fried fish on a dish, as well as boiled cabbage. We decorate with greens and lemon. Sauce served separately.
Servings: 8