I really like carp fillet. I boiled it in salted water with the Bay leaf, and then taken the bones. As I am preparing carp that weighs more than 1 kg, and it has less bones, and they are large, allowing you to quickly remove them. This roll can be prepared from any fish.

Fish fillets can be taken raw or boiled. I do prefer the boiled fish fillet: faster and tastier. So, boiled fish fillet, chop, combine it with sour cream, black pepper and seasoning hops-suneli to taste. Chop the garlic and add to fish forcemeat. Add the soy sauce Kikkoman.

Hard cheese grate on a fine grater and mix it with fish meat.

Boiled eggs to clear. On the foil lay fish forcemeat and level. On the edge put boiled eggs.

Using the foil, turn the roll. Pack the loaf in foil and put on baking sheet. Roll set for 20 minutes in the oven and bake at a temperature of 200 degrees. The loaf is allowed to cool in foil. Then separate it. The roulade is served to the table warm. Bon appetit!