Whitefish Rolls Marinated In Sweet Garlic Sauce

Preparation:

Preparation: Fillet the fish and wrap the fillets into rolls with a toothpick. Place the rolls in the oven for 20 minutes with a little oil. Julienne the vegetables and cook them in water with the bay leaf, vinegar and sugar until al dente. Leave the vegetables and broth to cool, add the fish. Leave to marinate in a cool place overnight. Prepare the garlic sauce. Dip the garlic 3 times in boiling water to soften the taste. Boil the garlic, parsley and basil in the milk and oil for 20 minutes. Add salt and pepper and blend everything. Slightly lengthen the sauce over low heat by adding the broth obtained from cooking the fish. The sauce should have the consistency and softness of a cream. Remove the rolls from the marinade and put them on a plate. The rolls should be served cold, while the sauce is hot. Wine: Ribolla Gialla del Collio (Friuli-Venezia Giulia), 1-2 years.