Brush the fish fillets with mustard. Spread some onions and cucumber on top. Put the smoked bacon cubes in the middle. Sprinkle a little salt and pepper over everything. Then roll up and close with wooden skewers.
Line a baking sheet with parchment paper. Put the rolls on top and drizzle with oil. Then in the oven, middle rail at 180 ° upper u. Fry bottom heat for 15 minutes.
For the sauce, I used my own broth made from bones, which I always have in stock. Now onion, allspice grains and bay leaves come in. Let everything stand on the lowest heat with the lid closed from the pot for 35-40 minutes.
Then puree the onions in the broth. Add the cream and cornstarch dissolved in a little broth. Season well again with salt and pepper. Finally stir in the chopped dill and let everything steep for a while with the stove switched off.
There was boiled potatoes with everything. Then spread the sauce on the plate over the fish and potatoes. Good Appetite.