Fish roll with vegetables

For 2 servings:

400 g perch fillet

1 red bell pepper

100 g zucchini

1 yolk

pinch of saffron

1.5 Art. l. breadcrumbs

salt and freshly ground pepper to taste

For the sauce:

150 ml 33-percent cream

Salt to taste

1/4 h. l. saffron

Cut the peppers, zucchini, pike-perch fillet into small cubes, add the egg yolk, breadcrumbs, salt, pepper, a pinch of saffron and mix well.

Food plastic wrap decompose on the table, put on one edge of the film fish-vegetable mass formed into an oblong roll several times tightly wrap with cling film, to shape sausage. The edges of the roll, you can seal the threads.

Place the roll in a ceramic bowl. Pour the water so that it covers the fish roll, close the lid. Bring to a boil and cook over low heat for 15-20 minutes.

Roll in ceramic ware can be prepared and in the oven for 30-40 minutes at 180 пїЅ C.

Ready roll out of water, cool, 1-1.5 hours to put in the fridge.

Then deploy the film, cut into slices of fish roll.

To prepare the sauce saffron mixed with cream, add salt, bring to a boil and serve to fisheries Rolls.