Two Colored Fish Rolls with Spinach Filling

Defrost the fish in the refrigerator for one night, meanwhile defrost the spinach for a few hours.

Separate the flounder fillets from each other and place them on a plate. Sprinkle the flounder and salmon with the juice of one lemon and leave for a few minutes.

Remove the peel from the onion and garlic, chop finely, sauté briefly in olive oil. Add thawed spinach, heat, turning, cook liquid, season and cool a little bit.

Cut salmon into pieces 3 to 4 centimeters long and 1 to 2 centimeters thick. Preheat oven to 180 °C.

Drain flounder fillets well, cut in half lengthwise down the middle, then spread a thin layer of cream cheese on one side of each half fillet. Place a piece of salmon on each of these fillets (“cheese side”) and place a teaspoon of spinach on top, then roll the fillets up tightly and place them close together in a baking dish. Heat wine and soup together, let bouillon cubes melt in it, then pour the liquid to the fish rolls in the form.

Put the dish on the stove (middle) and cook the fish rolls (with the lid closed) for about 30 minutes.

Just before serving, pour the jus from the mold into a small pan, add the sauce half cream and bring the sauce to a boil while stirring, season with salt and pepper. Pour the sauce back into the fish rolls or serve separately. Serve with long grain rice or boiled potatoes.

For 2 people: Cut ingredients in half, except wine and water for cooking.

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