Products for roll

Filling for rolls: wash the Vegetables, peel peppers from seeds. Slice leeks, peppers sweet and hot, garlic and ginger. Shrimp, peel, cut in half lengthwise (remove the colon). In a small amount of oil saute the vegetables until translucent, add the shrimp, cook a couple of minutes. Then for the stuffing, add the honey, lemon juice (1 tbsp) and soy sauce, saute the mixture for another couple of minutes. Let the filling cool.

Prepare cod fillets: wash and dry with a paper towel every half a fish slice with a sharp knife with a long blade across the entire length of the fillet, from the center to the middle of the back (not coresite until the end of 1 cm, this way aligned the thickness of the entire surface). The work surface cover with plastic wrap, put half of the prepared fish fillets, bellies in the center, with a small overlap, the top fishing surface generously sprinkle with lemon juice, salt, pepper. Put the cooled filling, fish the reservoir through a film roll (across the grain of the fish) roll.

Next, fish roulade, wrap in several layers, alternate the position of the roll when wrapping (wrap tightly). Fish harvesting, place in the steamer (my pot with insert, d=24 cm). Cook for about 45-50 minutes. Ready, hot rolls gently (don't smash) put on a plate, cut a little film from two sides (inside of roll formed liquid) by tilting the plate, holding the loaf, drain the liquid. Hot roll, wrap in a layer of film, pulling the void. In this form the loaf cool completely. (In fact, everything is done quickly and easily, longer written)

Products for tomato sauce

While roll cools, prepare the sauce (cod - fish is not greasy, dry, with sauce of the dish is "interesting"). Shallots and garlic finely chop, tomatoes, cut down, grate the flesh (the skin will remain in the hand). In a small amount of oil, saute until translucent onions and garlic, add pureed tomatoes, bring the mixture to a boil, boil down to simmer until thick, add soy sauce and a little sugar (to taste). The sauce cool (after cooling down it will thicken).

Well-chilled fish roulade free from cling film (roll turns dense, well-shaped), cut into crosswise slices with a thickness of ~2 cm, place on dish, top, pour the cold sauce.

A pleasant appetite!!!