Debone or skin trout or char fillets as desired with or without skin. Slightly flatten between a slightly thicker plastic film, season with salt and, depending on individual taste, also with dill, basil and lemon. Loosely stuff fillets with vegetable strips that have been briefly overcooked and then quenched in ice water, as desired, and roll tightly. Fix the rolls with a toothpick or a roulade pin and cook either on a buttered plate with some white wine in the oven at 200 °C or on a sieve insert over steam for about 5-6 minutes. Let cool slightly and then marinate in a mild vinegar marinade at least overnight. Serve with small salad garnish or lettuce hearts (dipped in the marinade) and pastries.
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