Fish fillet (perch, catfish, flounder, hake) 1 kg, potatoes 300 g, carrots 300 g, green peas 100 g, green beans 150 g, 5 zucchini in bloom, 2 sweet peppers, tomatoes 250 g, onions 1 head, mustard 1 tsp, vegetable oil 100 ml, parsley, wine vinegar, pepper and salt to taste.

Cut the skinned fish fillet into slices, roll each slice into a roll, stabbing with pointed wooden sticks. Boil finely chopped onion and carrot slices in salt water. When the carrots are almost ready, add the diced potatoes, and when the potatoes are almost ready, put the fish rolls and cook for another 15-20 minutes. Remove the cooked fish from the heat and set aside. Separately, boil green peas, green string beans and zucchini in salted boiling water, put on a sieve and let cool. Coarsely chop the washed tomatoes and peppers. Put the cooled fish fillet, removing the sticks, on a deep dish, laying ready-made vegetables, chopped tomatoes and peppers along the edges with a beautiful colored ornament. Prepare dressing from mustard mixed with vinegar, vegetable oil, finely chopped herbs and fish broth. Season the fish fillet with vegetables laid out on a dish.