We bring the ear back to a boil (do not let it boil violently!), salt, throw peppercorns pcs. 8-10 and 3-4 large parsley, millet or barley soaked about 3 tablespoons, and chopped potatoes about 300 g – half a kilo, then cook under the lid. You can not put cereals at all, potatoes can also be boiled separately and served hot to the table, a bite or everyone crumbles into a bowl. Groats in the stage of semi-readiness – carefully place portioned pieces of fish in the ear and cook until tender – this is about 15 minutes from the moment of boiling. If the whole fish does not fit, we make another bookmark, if the ear has boiled away, add boiling water. A couple of minutes before readiness, we try for salt, correct mistakes, pour in 150 g of vodka, take a firebrand from a fire (not coniferous), shake off the ashes and simmer in the ear. Remove the ear from the heat, if necessary, acidify it with the juice of half a large lemon or put 4-5 “cream”-type tomatoes into the ear, cut into thin circles, however, sliced ​​​​lemon (slices) and tomatoes can be put on the table on plates, for individual use. Pour chopped or sprigs of dill into the ear, put a tablespoon without a slide of butter or ghee, cover with a lid and let it brew for 10 minutes. Everything!