1. Take fish fillet, brush it with the mixture of olive oil, salt, pepper, grated onion and lemon juice.

2. Put crab meat pieces over fish fillet, turn them into rolls, stick with picks and leave for 40 minutes.

3. Then put the rolls in a pan, pour with sherry, ½ cup of hot water and simmer for 30 minutes.

4. Dissolve starch with milk and pour in boiling stock from the simmering, bring the mixture to boil, add vegetable oil, chopped parsley greens and salt.

5. Place prepared rolls on a platter, pour them with the sauce. Serve the rolls with vegetable garnish.