Gourmet Rolls

Sort out spinach, trim coarse stems, rinse the spinach thoroughly, form in boiling salted water, let it bubble and drain.

Place plastic wrap on tabletop and spread each piece of wrap with drained spinach leaves.

Debone, skin, rinse and dry salmon, cut into narrow slices and spread evenly over spinach so that it is covered.

Rinse redfish fillet, dry, cut into narrow strips and crumble. Whip the crème fraîche until almost stiff, fold it into the fish mixture, season generously with the juice of one lemon, salt and freshly ground pepper and spread the mixture evenly over the salmon slices. Roll up the individual squares using the cling film.

Boil water in an oval pot with an insert, place the spinach rolls in the insert and steam in the closed pot for about half an hour.

Our tip: Use the young, tender spinach from the farmers’ market!

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