Zucchini cut lengthwise into thin plates. Drizzle with olive oil. Put in a preheated 190* oven for 5-7 min. under the top. If you have a grill pan, you can fry the plates on it. Fish fillets cut into long strips the same width as squash plates. I was costulate fillet from one end, so I thick edge slightly repulsed. Add salt, pepper.

On a fish fillet, place the zucchini, sprinkle with almond petals. Pre-dry them on a dry pan. If you don't have petals, it is possible to cook without them. But the almond gives a pleasant touch to the dish.

Fillet roll rolls, fasten a wooden skewer. Put a knob of butter (leave 2 tbsp for the sauce). Place the rolls in a form that will bake them. Send in a preheated oven at 180* for 15-20 minutes.

At this time, prepare the rice and sauce. For the sauce, on low heat, melt 2 tbsp. butter (do not heat it). Add lemon juice, then cream. Heat but do not boil.

On a plate put lettuce. Put the finished rice. Pour the rice and green sauce. And on top of warm rolls.