Wash and dry the meat well. Mix salt, peppers and cognac. You can add any spices to taste.
Pour half of the salt into a saucepan or deep bowl, put the meat and cover with the rest of the salt. Close tightly and refrigerate for a day.
Then pull out, rinse off the salt, wrap in gauze and put in the refrigerator again for 1 day.
Chicken fillet balyk is ready, stored wrapped in a refrigerator.