Pour fish fillet with milk, add bay leaf and cook over law heat until done.

Cut beet into thin circles or slices, adjust with oil, cook through, add chopped onion and nuts, put vinegar, salt and pepper.

Cook potatoes, slice, mix with cucumber circles, salt and pepper.

Mix ½ lb of sour cream with shredded spring onion and dill. Pour with potatoes with prepared sauce.

When serving, pour fish fillet with the remaining sour cream, mixed with lemon zest. Garnish with potatoes and beet.