Stuffed Fish Rolls

For stuffed fish rolls, first peel and chop the potatoes. If necessary, carefully clean the mushrooms and also cut them into small pieces. Remove seeds from peppers and cut into small cubes. Peel and finely chop the onion.

Melt some butter in a pan. Fry the potato cubes briefly in it, then add the lemon juice, put a lid on it and cook until soft.

In the meantime, heat a little olive oil in another pan and sauté the onion until translucent. Add the bell bell pepper and mushrooms and fry them. Then let cool a little and stir in the sour cream. Season with salt and pepper.

Grease a baking dish. Rub the fish fillets on both sides with salt and pepper. Spread the pepper-mushroom mixture on top and roll up the fillets and pin them down. Place the rolls in the baking dish and brush with the egg yolk. Sprinkle with cheese and bake in a preheated oven at 180 °C for about 15-20 minutes.

Serve the stuffed fish rolls with the potatoes.

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