Seafood: Salmon with tartar sauce

Required: 
2 large salmon steaks, 
300 ml white wine 
2 carrots, 
1 stalk celery, 
1 onion, 
1 egg 
pets crackers (2-3 handfuls) 
1 bay leaf 
1 tbsp. tablespoon vegetable oil 
3.4 pea allspice, 
svezhesmoloty black pepper, 
salt. 

For the sauce: 
3 hard-boiled egg yolks, 1 tbsp. spoon mustard, 50ml olive oil, juice of one lemon, 2 pickled cucumbers, a large handful of chopped parsley and tarragon, and salt. 


Preparation: 
Rub the yolks through a sieve, add the mustard, olive oil, lemon juice, a pinch of salt and whisk whisk until smooth. Add chopped cucumber, parsley and cilantro and mix. If sauce is too thick, add olive oil. 
Coarsely chop carrots, celery and onions. Place the vegetables in a deep saucepan, add bay leaf, allspice, salmon. Pour 1-1,5 liters of water, wine, and set on fire. When broth boils, add salt. Salmon simmered until half ready. Beat the egg with a fork, adding a pinch of salt and pepper. Fish dipped in egg, then breadcrumbs. Heat the vegetable oil in a frying pan. Fry fish for 1 minute on each side. Transfer the fish into a deep baking pan, bake in preheated oven for 2-3 minutes. Serve with tartar sauce and roasted chicory.