Sprinkle the fillets with the squeezed lemon juice. Brush with horseradish. Then cover with 4 strips each of the cleaned peppers and 3 of the onions. Now distribute half of the garlic on top and sprinkle with oregano. Finally, a little salt and pepper ..
Place 3 slices of ham on each of them so that everything is coated and roll up. Close with skewers. Heat the butter in a pan and fry the rolls in it until the bottom is brown. Then take it out.
Fry the rest of the vegetables in it and pour a cup of water. Add a little more oregano to taste. Now place the roulades on a metal stand and place in the pan. You shouldn't swim in the sauce so the ham will stay crispy.
Everything now in the oven at 180 ° upper u. Fry the bottom heat until the ham is crispy on top. Takes about 15-20 minutes. Take the rack with the fish out of the pan and keep warm. Puree the vegetables with the whisk and refine with sour cream. If the sauce is too thin for you, it will thicken it a little as usual. Then season well again.
In the meantime, cook the broccoli. Cut off the thick stalk, rinse briefly and place in a saucepan with a little salted water. Just enough that the ground is covered approx. 1 cm. Put the lid on and let it steep for 20 minutes over the lowest heat. Then pour off the water.
Now heat the butter in a saucepan, brown the breadcrumbs a little and spread everything over the broccoli. We had boiled potatoes with everything. Good Appetite.