Cook a half of the fillet, cool.

Soak bread in milk.

Mix cooked fish with the remaining fish, add soaked bread and mince the mixture for 2-3 times.

Add yolk, a part of melted butter, salt and whisk all. Then add whisked whites and stir up.

Put prepared mass in greased mold and prepare in double cook.

When serving, cover the pudding with the remaining melted butter and garnish with vegetable puree.

Calorie – 220 kc