Fish fillet with skin (!) cut into strips the same width. The back of the fish is always thicker than the abdomen, so the most thick slices cut into 2 pieces for height, so the roll looked nice and easily folded. Lightly season with salt and pepper. You can take two fish - red and white. Then cut the loaf will look even more elegant, and the taste will surely win.

The orange and the lemon pour over boiling water, remove the zest with a fine grater with half orange and half lemon. Remove only the bright part of the peel, in any case without affecting the white layer, otherwise the rind will taste bitter. Squeeze the juice of half a lemon and a whole orange. Try. If sour add some brown sugar.

Each strip is slightly (!) sprinkle orange and lemon zest, and starting with the ugly and crooked strips, roll low and wide roll. In the form put criss-cross multiple strands of cooking twine, gently move them to the roll and tie, or tight.

Sprinkle with remaining zest, pour juice of lemon and orange, sprinkled with light raisins. Try to keep the raisins remaining on the surface of the roll, otherwise it may burn. Here in this form, the roll can be stored for 5-7 hours in the refrigerator under the film. During this time the fish is perfectly marinated, and it is already possible to eat raw)) At the right time, preheat the oven and put on fire water to rice. Bake the rolls 15, 20 minutes tops (depending on the height and thickness of the roll) at 200-220S

Rice put in boiling water, sunflower and simmer for 30 minutes. I accidentally chose this sort of snow-white crispy rice Indica because it is ideal for such a smart fish.

Ready to fish, let rest for 5 minutes in the form, remove the twine and place on a round dish. Around the ring, put boiled rice and pour it orange sauce out of shape. Fragrant raisins put on the fish. You can sprinkle pomegranate seeds and finely chopped greens.