Place 1 tablespoon of the vegetable mixture in the center and roll it up.
Top each slice with a fifth of the vegetable mixture.
Fill each one with about 1/3 cup of the vegetable mixture.
Bring vegetable mixture to a boil, and reduce by one-third.
Spread the vegetable mixture over and around the fish.
The stock is then added to the vegetable mixture and reduced.
Return all of the chicken to the pot and add the vegetable mixture.
Continue cooking until all the vegetable mixture has been used.
Spread on the vegetable mixture to a depth of about 1cm ( in).
Add the puree to the vegetable mixture in the casserole.
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