Выручайте! все ! : translate the basics for proper sautéing of meat, poultry, fish and vegetables into ukrainian. 1) season the meat, fish or poultry with salt and pepper. if using white meat (chicken, pork, white fish), place the flour on a plate and press the meat or fish into it to coat on all sides. 2) heat the oil or butter in a sauté pan over medium-high flame until very hot simmering, just below its smoking point. 3) add the meat or fish and sauté one side for 2-3 minutes. 4) carefully turn the item over and sauté the second side for 3-4 minutes. 5) finish the item by placing the sauté pan in a hot (400°f) oven if necessary. 6) remove the item from sauté pan and hold it warm while you make the sauce. 7) return sauté pan to medium heat and pour in the wine or brandy, scraping up any bits of caramelized meat or fish stuck to the bottom (deglazing). cook to reduce the liquid down to almost dry. 8) add prepared sauce and reduce to a consistency that coats a spoon. 9) stir in any garnish, pour the sauce over the sautéed item and serve.
