PLANT BREEDING TROUT  

in

Z A P O R A - M Y L O F

COMPANY 

Year of foundation:1975

Rainbow trout on in red

            60 decagram of trout,
            15 decagram of onion,
            10 decagram of carrot,
            10 decagram parsleys,
            20 decagram of beet,
            laurel leaf,
            English herb,
            garlic,
            pepper,
            4 chop spoon vegetables,
            juice from lemons or vinegar,
            salt,
            1 spoon of oil

    Fish to wash, to clean, to cut off head and fins, to wash. To cut fillets, to cut in across onto portions, to arrange in bowl, to cover and to leave on about in refrigerator 30 min. Vegetables to wash   , to clean, to rinse. Onion, carrot and parsley to cut, to put to boiling's water. To cook by under cover 15 min. To shred beetroots  and together from peeled garlic, laurel leaf, english herb and pepper  add up to cooking decoction. To put portions of fish simultaneously. To cook by about 20 min. under cover on small fire.  To take out Cooked portions of fish  and to arrange on dish, to cover. Vegetable process through sieve. Paste to mix from chop vegetable and oil, to spice juice from lemon or vinegar to taste. To heat. Fish to cover hot paste. To pass with potatoes and salads.

                    Tasty!