It is not at all difficult to prepare such a roll. Pike perch can be replaced with cod, but keep in mind: cod has drier meat.
1 whole pike perch weighing approximately 1.7 kg
400 g boiled-frozen mussels
80 g bulgur
juice and zest of 1 lemon
5-6 cloves of garlic
1 large (70-80g) bunch of parsley
100 g ghee
salt, freshly ground pepper mixture
1. Defrost the mussels in the fridge beforehand by placing them in a colander in a bowl.
2. Cook bulgur in boiling salted water according to package directions. Place on a sieve and cool. Chop the parsley and peeled garlic finely, simmer a little in 3 tablespoons oils, 2 min.
3. Mix greens with mussels and bulgur. Season with salt and pepper, half lemon juice and whole zest.
4. Gut the pike perch, remove the scales. Rinse the fish, pat dry. Place the tip of a thin knife very carefully under the rib bones and cut them off – first from one side, then from the other. Season the fish with salt and pepper on all sides.
5. Combine the remaining ghee (slightly warmed) with the remaining lemon juice. Place the fish on a baking sheet lined with parchment and stuff with a mixture of bulgur and mussels. Brush the fish with lemon oil and tie with twine.
6. Preheat oven to 140°C. Place the fish in the bottom third of the oven and bake, brushing with lemon oil, about 35 minutes.