Fish finch with spinach sauce

Cut the fish into pieces, put the parsley and mustard in the food processor and grind. Form 4 rolls of fish mince with moist hands.

Place 2 slices of ham crosswise. Put a fish roll in the middle. Fold the 2 sides in first, then the bottom up and roll up loosely.

Repeat with the rest of the fish rolls.

Heat the oil in a pan. Add the spinach in portions and let it shrink all the time.

Put the spinach in a sieve and press out the moisture with the convex side of a spoon. Chop the onion and finely chop the garlic.

Heat the oil in the same pan and fry the onion and garlic for 1 min on medium heat. Add the rice and cook for 2 minutes until the grains shine.

Add a dash of hot stock and stir until it is absorbed. Then add another dash and continue until the risotto is almost done.

This takes about 20 minutes. Meanwhile, cut the fennel into thin slices and add after 10 minutes.

Meanwhile, heat the oil in a frying pan. Fry the finches over high heat in 2 min. Brown.

Turn the heat down and bake for 8 minutes. Times regularly.

Turn off the heat, add the spinach and cheese to the risotto and stir. Leave for 1 min. Serve the risotto with the fish finches.