Sole Rolls with Leaf Spinach, Potatoes and White Wine Sauce

For the salmon farce, lightly freeze the salmon, cut into small pieces and whisk in a food processor. In a baking bowl, stir through 160g of ice-cold whipped cream. Season the fish fillets with salt, drizzle with juice of one lemon, spread with a thin layer of farc and top with a layer of blanched spinach leaves.

On top of this, again spread a thin layer of farce. Wrap a shrimp, perhaps halved, in each fillet. Fix the fish rolls with a toothpick. Turn them in beaten egg on the other side, roll them in breadcrumbs and deep-fry them in a saucepan with deep-frying fat for about 10 minutes.

Cook the potatoes in salted water. Add the blanched spinach leaves to the onion cubes sautéed in butter and season with salt and freshly ground pepper.

For the sauce, also sauté a finely chopped onion in butter, extinguish with the white wine, briefly boil and add the whipped cream. Again, let it boil briefly, season with salt, perhaps season with a little lemon juice and thicken with cornstarch.

Serving: First put a little bit of sauce on the plate, then place the halved fish rolls on top and next to it the potatoes and spinach leaves.

Drink: Georg Gross recommends a Riesling with this dish.

Tips: * The potatoes look more noble if they are formed into small balls with a ball cutter. Possibly after the K

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