Rolled trout

Juicy pastrami roll fillet with bacon and rosemary with a fan of potatoes cut according to the system of dear Pomoravka

Preparation steps

Wash the patramka well and clean it of scales.
With a very sharp knife, cut the side fillets, separating the bones from each other.
Place the fillet on the skin and rub the meat with your hand in order to find the remaining stones that are easy to remove. Lightly salt the meat.
Place a slice of bacon and a folded twig or several smaller twigs on the laid fillet and roll the fillet.
We attach the fillets with toothpicks.
We clean the potatoes, cut the bigger potatoes in half and cut the smaller ones with a sharp knife, but not to the end, leaving about half a centimeter of the uncut part. We put rosemary leaves in the slices.
When the potatoes are half done, add the fish and bake until the potatoes turn brown. And until the fish acquires a slightly golden color.

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