Two colored rolls of coalfish and salmon

Cut the fillet of coalfish on a broad, long strips of a thickness of not more than 1 cm. Grease it with grated lemon peel, crushed garlic, salt and pepper, put the grated vegetables on coalfish and slices of salmon. Wrap the rolls, firmly gripping.
Put in a steamer that is already boiling. After 10 minutes turn off the steamer and leave the rolls in it for about 10-15 minutes.
Serve with fresh, whole-grain bread.
a coalfish- filleted, broad, thick
Salmon marinated slices
celery, carrots, parsley - grated
leek - chopped
pepper and salt