Fish is cleaned of skin and bones, washed and cut into a rectangular shape as cutlets. Each portion is lightly hammered with a wooden mallet or chopper, add salt, sprinkle with pepper and spray with some of the wine. Thus prepared fish stays about 1-2 hours and then turn Roulade stuffed with garlic cloves, piece parboiled carrots, slice tomato and chopped parsley. Salo is cut into thin rectangular pieces and lightly hammered, then it rolled Roulade, which are tied with white thread, string or pinned onto a toothpick. Rolled in flour and fry in hot vegetable oil. In the same oil fry the finely chopped onion, carrots, celery and remaining flour. Dilute with broth, add black pepper and remaining wine. Stew on low heat until tender vegetables. Blend and pour into a baking dish ordered Roulade who stand neck in a moderate oven about 10-15 minutes. Roulade is removed, remove the thread or sticks and served with boiled potatoes sprinkled with parsley and splashed with fried butter and a slice of lemon.