Place the sole fillets next to each other on a buttered aluminium foil. Season with salt and pepper and spread the steamed spinach leaves so that a wide edge remains free.
For the farce, cut the fish into small pieces, puree in a cutter, salt, pepper, add the cream and mash again briefly.
Pour the farce into a piping bag and add a thick sausage in the middle.
Press the salmon strips lengthwise into the middle of the farce and close with the farce.
Now overlap the sole fillets on both sides, roll them tightly with the foil and twist them in at the ends.
Cook either in steam or oven for approx. 15 minutes, pull briefly, open foil and cut into wide rings.
With ratatouille vegetables.
You can also use a metal form lined with foil.
Individually a fish souffle also works well in coffee cups or moulds. The farce can also be boiled as dumplings (all types of fish) in salt water.
Base sauce and vegetables or vegetable puree for this purpose.