Fish rolls in sour cream sauce

Even those who are not very fond of fish will like this dish. Serve fish tubes with green salad.

Ingredients

• 500 g fillet of white sea fish (cod, hake, perch)
• 10 small wheat cakes
• 400 g cheese
• 1 glass of sour cream
• 2 cups chicken stock
• 1 large green bell pepper
• 3 tbsp. l. butter
• 3 tbsp. l. flour
• salt, freshly ground black pepper

Directions

1. Preheat oven to 175 ° C. Grease a rectangular baking dish about 25x35 cm in size. Grate the cheese on a fine grater. Cut the fish and bell peppers into small cubes and mix with half the cheese, season with salt and pepper.
2. Divide the fish filling into 10 pieces. Place the filling on the edge of the tortilla and roll up. Place in prepared mold.
3. Melt the butter in a saucepan over medium heat. Add flour and cook, stirring occasionally, for 1 minute. Pour in the broth in a thin stream, stirring constantly with a whisk to prevent lumps from forming. Bring to a boil and cook the sauce for 5 minutes, until thickened. Remove the saucepan from heat, season with salt and pepper, add sour cream. Pour the sauce over the rolls and sprinkle with the remaining cheese.
4. Place the dish in a preheated oven and bake for 25-30 minutes, until golden brown. Serve hot tubules with fresh salad.