Chop the salmon into cubes, add the egg, cream, pepper and salt to make a weighed or otherwise pureed mixture.
Put the blanched spinach on the rolled out puff pastry, spread with half of the fish mixture, put the seasoned fish fillets (juice of one lemon, salt, pepper) on top, spread with the remaining fish mixture and roll up in the puff pastry. Bake for twenty minutes at 180 °C.
In the meantime, cook the sauce: Sauté the onions in butter, then add the mushrooms, extinguish with the white wine and let it boil a little. Add the cream to make a creamy sauce, season and add the kitchen herbs.
Cut the fish roll diagonally into thick slices and place them on the table. Add the sauce separately.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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