Peel and boil the carrots in boiling salted water, 10 minutes. Allow to cool and cut into pea-sized cubes. In a separate saucepan, boil green peas in boiling water, 6 minutes. Discard in a colander. Wash the parsley, dry, and disassemble into leaves. Chop them finely.
Soak the bread in milk. Grind the flounder fillet with a blender in mashed potatoes. Add soaked and lightly squeezed bread, protein, nutmeg, salt, and pepper. Stir until smooth. Add carrots, green peas, and parsley. Stir gently again, refrigerate.
Cut a longitudinal piece about 3 cm wide from the thickened part of one fillet so that the back and belly are the same thickness.
On the second fillet, make a deep longitudinal incision on the thickened part to the right and left, not reaching the edge of 1.5 cm. Open this part, as shown in the photo. As a result, you should get three pieces – one large, the second smaller, and the third in the form of a thick bar.
Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place a bar on the filling.
Spread the remaining filling on top, cover with a smaller piece of fish. Raise the free edges of the bottom fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap in foil, and place in an oven preheated to 200 ° C for 35 minutes. Allow to cool to room temperature, then transfer to the refrigerator. Before serving, remove the foil, remove the toothpicks and cut the roll into portions.
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