That was a filet. I divided the fish into two parts for convenience.

The flesh of the Turkey to clean the film, cut into a book and beat and forming a smooth layer. Chopped meat drizzle with teriyaki sauce TM "Kikkoman" and RUB it into the meat. To give the lie on the table for 20-30 minutes.

Lubricate the layer of meat cottage cheese, sprinkle with sesame seeds, to sprinkle hot pepper to taste and spread the leeks, slit in half, cut down.

Wrap the meat loaf, tied with thread in the manner of a sausage.

Fry in butter until Golden brown on all sides, pour the wine and let it evaporate by half. Add a spoonful of soy sauce –classic TM "Kikkoman", pour a little hot water and simmer on a slow fire, turning occasionally, until tender turkeys. For about an hour.

Remove meat and keep warm. Remaining in the saucepan strain the broth. Melt in a clean pan, brown the sugar, add the lemon juice and strained the broth (I had about 100 ml). Add a spoonful of soy sauce –classic TM "Kikkoman" and boil down by half. Dissolve the starch in a tablespoon of water, and tighten them with the sauce. Lay out the rolls and heat them, turning from side to side so they were covered with glaze.

To remove the skin, slice the rolls into slices and serve immediately hot, watering the remains of the sauce.