The dish is made very quickly, the taste depends on the composition of the oil filling. The cutting of steaks that I will show you can be used without potatoes on top, such medallions look good on their own.
Take as many ready-made fillets as planned guests. Slicing fillets, if you do it yourself, it is better to make them thicker. So it will be more convenient to do the binding with twine, and bring the potatoes together with the fish to readiness.
In steaks, cut the spine and remove the triangle. Remove the lateral rib bones with tweezers.
Season with salt and sprinkle with white or lemon pepper.
One" leg " to tuck and insert until it stops instead of the ridge.
Wrap the second leg around the steak. Tie the medallion around with thread or twine. You can stab it with a long, thin skewer.
Prepare the filling by mixing all the ingredients. Put herbs to taste and availability. Lubricate filling medallions.
Peel the potatoes and grate them very thinly. I used the slicer in the food processor. Salt the potatoes.
Spread the slices on top of the medallions with a fan, pour oil over them.
Bake at 200 C and top heat until the potatoes are ready. That's about 20 minutes. It all depends on the thickness of the slices. Cut and remove the twine.