Fillet cut into 6-7 pieces are crushed with a mallet. Add salt and sprinkle with half of pepper and savory side only. Carrots well be of pickles if they are to be cooked almost tender. Pickles and carrots cut into small cubes, mixed and distributed over crushed fillets. On each fillet is placed on a piece of bacon. Fillets are wound into rolls, which are tied with white thread, previously scalded with boiling water. Then rolled in flour and fry in heated oil until golden brown. Remove fillets from the fat and place in a saucepan, pour in hot water until they cover just over the middle. When the water boil rolls turn and 10 minutes after it is removed. In the water pour fat from frying and add 1 tbsp Barsha, possibly pre-roasted in a dry pan and fuzzy with some water. Add tomato puree and also away with a little water, put it and the rest of pepper sauce and add salt, stir and boil until it thickens. With so prepared sauce is poured rolls before serving.