Washed cut zucchini lengthwise into 12 thin slices. Blanched for 2 minutes in salted water, drained, placed in cold water and drain again. Fish fillets sprayed with lemon juice, coriander, salt, white pepper and nutmeg. On each slice of zucchini put fish fillets and rolled. Placed vertically in high greased form. Peeled tomatoes cut into cubes. Eggs are broken down with milk and cream. Season with salt, white pepper and crushed garlic. Emmental grate, mix with tomatoes and chopped dill and add to the cream sauce, stir and pour the rolls. Bake in moderate oven 20-25 minutes.