- Flour - 6 Art. spoons
- Hake fillet - 400 Grams
- Avocado - 1 Piece
- Tomato sauce - 10 st. spoons
- Salt - To taste
- Pasta - 200 Grams
- Black Ground Pepper - To taste
- Vegetable oil - for frying - To taste
- Chopped green dill - 1 st. a spoon
1. Pour water into the pan, put it on the fire. Within ten minutes in boiling water (pour water), boil the paste, fold in a colander and put on a dish. 2. With cold running water, rinse the hake fillets thoroughly, dry with a napkin or towel, and cut into thin slices. Fillets sprinkle with ground black pepper, now with salt, and afterwards in flour, we completely crumble. 3. In a heated frying pan (vegetable oil), fry the hake fillets on both sides. 4. Now add the tomato sauce to the pan with the fish, warm up and mix well. Rinse the avocado in the running water, remove the stone, and, along the slices, cut the flesh. 5. Stir the avocado slices with the contents of the frying pan, and put on the dish with boiled pasta. 6. Sprinkle with chopped herbs of dill. The dish is ready. We serve.
Servings: 4