Chop the fish fillet into thin slices. To make stuffing boil 2 eggs hard, fry finely cut spring onion and parsley in vegetable oil, mix with the eggs, add salt and pepper.

Put the stuffing to the middle of the prepared fish fillet, roll them and fix with a small wooden stick. Salt the rolls, roll in flour, wet in  lezon and roll in crushed crackers. Deep fry the rolls for 3-5 minutes.

Serve the rolls with fried potato and green peas, dressing with melted butter. Decorate with the parsley and tarragon greens.