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Stuffed tubes
1 serving
Salt the fish fillet, acidify, cover each piece with a slice of speck, roll up with a tube and fix well. Gradually gravy the broth, dry in hot margarine. Keep warm. Combine the decoction with tomato paste, flour and pepper, make the sauce.
Salt the fish fillet, acidify, cover each piece with a slice of speck, roll up with a tube and fix well. Gradually gravy the broth, dry in hot margarine. Keep warm. Combine the decoction with tomato paste, flour and pepper, make the sauce.
margarine - 40 g, salt to taste, tomato paste - 2 tbsp. spoons, pepper to taste, flour - 1 teaspoon, water - 0.12 l, or broth - 0.12 l, speck (spig, stud) - 4 pieces, fish fillet - 4 pieces, lemon juice or vinegar to taste
