Rouleau of fish with smoked salmon and tagliatelle

Dab the fish fillets well with kitchen paper and grind pepper on both sides. Divide the salmon slices over the fish fillets. Roll up and stick with a skewer if necessary.

Put the spinach in a colander and pour boiling water over it so that the spinach shrinks a little. Squeeze out and chop roughly.

Heat 3 tablespoons of oil with the garlic in a skillet and fruit on a low setting. Cook the tagliatelle al dente.

In the meantime, heat a few drops of oil in a frying pan and fry the fish dish at medium height around.

Drain the tagliatelle and spoon with the chopped spinach and butter for a few minutes through the garlic oil. Season with salt and pepper and serve with the rouleau of fish.