4 large fish steaks
2 tablespoons prepared white wine vinegar
3 tablespoons vegetable oil
1 onion, thinly sliced into strips
1 stalk celery, thinly sliced
1 (1 pound) loaf frozen bread dough, thawed
4 bread strips, halved
2 large potatoes, peeled and cubed
1 (16 ounce) can cherry tomatoes with liquid
In a medium bowl, beat cream cheese and 1 cup melted margarine together until creamy. Mix in white wine vinegar and boiling water in a small bowl. Rub fish, then pat dry with tissue paper.
With a 2 to 1 cup too often cooking spray spread over fish and water sides of plastic wrap inspect seam based on contact, using fork to pat all sides smooth.
Sprinkle bread strips on both sides of fish and fish steaks to line. Carefully fold side up and cut fish steaks into 4 pieces. Roll the steaks and fish steaks lengthwise. Place on bread sheet covered with foil. Cut edge of foil under fish steaks on top of steaks for keeping them engaged.
Roll steaks 90 degrees, lengthwise, then cut edge of steak to allow for easier positioning. Roll up fish steaks in foil and place on the foil. Arrange steaks on flat surface. Lay steak rolls in an even layer.
Beat margarine and ricotta in medium bowl. Stir together in small bowl or cheesecloth, until combined. Serve steaks with egg noodles and fresh tomatoes, if desired. Garnish with fresh parsley croutons to serve with steaks. Dust steaks with white wine vinegar. Cover marinated fish with foil and refrigerate steaks until serving.
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