Lemon sole rolls on a bed of spinach

Ingredients for 2 servings:

• 4 fish fillets (lemon sol, lemon sole) 90 g each
• 80 g salmon
• 1 tbsp crème fraîche
• 1 shallot(s)
• 1 clove(s) garlic
• 1 spring onion(s)
• 1 egg white
• 8 leaves of spinach, e.g. more
• some butter or oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a recipe for the steamer

Finely dice the shallot and garlic. Slice the spring onion into thin rings. Sauté the shallot in a little butter or oil, add the spring onion and garlic, and sauté for about 2 minutes. Let cool. For the fish stuffing, dice the salmon fillet, freeze briefly, and then finely purée with crème fraîche in a food processor or blender. Season with salt and pepper. Add the onion mixture. Beat the egg whites until stiff and fold in. Wash the spinach leaves and trim the stalks. Lightly grease a perforated cooking container and line it with the spinach leaves. Wash the fish fillets, dry them, and cut them in half lengthwise. Season lightly with salt and pepper. Spread a thick layer of salmon stuffing on the skin-side down, roll them up, and place them seam-down on the spinach leaves. It’s okay if the stuffing oozes out a little at the sides. Steam as follows: 85°C – 100% humidity – 12 min Serve with spinach, tomatoes, rice and a wine foam or saffron sauce.