Place the sole fillets next to each other on buttered aluminum foil.
Season with salt and pepper and spread out the steamed spinach leaves, leaving a wide margin.
For the minced fish filling, cut the fish into small pieces, puree in a cutter,
season with salt and pepper, add the cream and puree again briefly.
Fill the fish mince into a piping bag and pipe a thick sausage in the middle.
Press the salmon strips lengthwise into the center of the farce and close with the farce.
Now overlap the sole fillets on both sides, roll up tightly with the foil and twist in at the ends.
Cook either in the steam or in the oven for about 15 minutes, briefly pull back,
open the foil and cut into wide rings. Serve with ratatouille vegetables.
You can also use a metal mold lined with foil. A fish souffle also works well individually in coffee cups or ramekins.
The fish mince can also be boiled in salted water as dumplings (all types of fish).
Serve with base sauce and vegetables or vegetable puree.