Cut fish fillet into 3-3 ½ oz (80-90 g) pieces. Chop them well and salt. Make stuffing of grated cheese, pieces of butter, garlic, finely cut parsley and dill greens and fried field mushrooms. Put stuffing on the middle of them. Roll them up.

Roll the rolls in flour, dried breadcrumbs and eggs. Fry them in large amount of vegetable oil.

Serve with fried potato circles, olives, lemon and greens.