‚PCut the head off the fish, and remove the entrails. Rinse well and dry. ‚QInsert a knife from the ventral side and move the knife along the backbone to the caudal part. Be careful not to cut the dorsal skin. ‚RTurn the fish over. Cut from the caudal side and move the knife along the backbone. Remove the entire backbone. ‚SSlice off the ventral area to remove any small bones. Sprinkle the pieces of fish with salt and pepper. ‚TCut the stems off the mushrooms and cut the tops into 5mm-wide strips. String the beans, boil in salted water and cut into pieces so that their length matches the width of the fish. Cut the cheese into sticks. ‚UPlace the pieces of fish with the skin side down with the tail farthest from you. Put 1/8 of 5 on each piece, and roll the fish tightly from the side closest to you. Fasten the ends using toothpicks. ‚VRinse the lettuce and dry. Thinly slice the cabbage and soak in water, then drain. Cut the tomato and lemon into wedges. ‚WCoat the surface of the rolls with flour, then the beaten egg, and then bread crumbs. Heat deep oil to 180Ž and fry the rolls until crispy. Remove the toothpicks. ‚XCut each roll in half, and place on serving dishes. Add the vegetables and mayonnaise.