Cut salmon into strips, blanch spinach, chop parsley. Distribute all ingredients evenly on the fish fillets, which are rolled up diagonally. Roellc fry in butter, add sparkling wine, cook a little, add whipped cream.
Serve with wild rice. It is cooked and tossed in 2 tbsp Parmesan cheese and a few pieces of butter (rolled in flour).
* By Chef Francesco Mariano, Restaurant La Grappa in Bochum, Germany
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?