The leek has a unique property: during storage, the amount of vitamin C in it does not decrease, but increases.
waking up. Store the leek in the refrigerator, wrapped in cellophane.
1. Peel onion, garlic and hot pepper, chop very finely. Remove the zest from the lemon. Heat up in a skillet 2 tbsp. l. vegetable oil and fry prepared vegetables in it (3 minutes). Add zest, coriander and turmeric. Salt to taste. Cook over low heat, stirring occasionally, for another 4 minutes. Remove from fire.
2. Wash haddock fillet, dry thoroughly with paper towels. Lay a layer of cooked vegetable paste on each piece, smooth it out. Cover with cling film, refrigerate for 1 hour.
3. Disassemble the green part of the leek into leaves and wash. Boil water in a saucepan, salt a little. For 2 min. dip the leaves in boiling water, put them in a colander and dip them in cold water - thanks to this, the leek leaves will retain their bright color.
4. Preheat the oven to 180ºС. Place 4 leek leaves on a cutting board so that they overlap slightly. Lay haddock fillets on them, sprinkle with finely crushed bay leaves. Roll up into a roll. Wrap the second fillet in the same way. Spray the rolls with the remaining vegetable oil, place on a baking sheet and bake in the oven for 30 minutes.