From a whole bird without giblets fish fillet do - cut the head, tail, fins, respective her like a book, cut out the backbone and rib bones without damaging the skin. I did it in advance. Before you ready the fillets.

Here are the spices I used, and cheese (I have a hard sausage). You can take any cheese, which you love.

RUB the fish with salt and spices from all sides, inside mayonnaise or whipped cream, sprinkle with dry gelatin, spread along 4 slices bacon (I skipped this step, because of the lack of brisket). Expand crab sticks as the rolls and spread across the fish, top with grated cheese. Put the fish, trying to make the roll, podrachivaya edges so that the stuffing appeared inside. Next we need a helper to wrap roll floss while you keep the fish. We did it with her husband, so a photo of the wrapping process noise.

Here's what happened. Lubricates the product with vegetable oil on top.

Put the fish into the sleeve, securing the sides of the sleeve clamps. And then on a baking sheet in the oven, preheated to 200 degrees, 40-50минут. I heated the top and bottom of (the oven). Under the pan put the pan with water. Pour water in the bottom pan as evaporation.

Here is our pelengas came out of the oven. Will ship it in a cold place right in the sleeve. Preferably at night.

In the morning remove the sleeve, the thread is unwound, cut with a VERY SHARP knife into slices of thickness not less than 1 cm (Me with a knife, no luck - turned out to be dull, so the cut is a bit uneven).

Decorate with greens and served with horseradish or mayonnaise. Bon appetit. By the way, this meatloaf can be made in advance and frozen in raw form, and before an important event bake in the oven, but cool all the same 10 hours.