Flounder Roll with Spinach and Ricotta

In a bowl, combine the ricotta and the egg, and stir well. Season with salt and pepper to taste.

Finely chop the spinach leaves and add them to the cheese mixture.

Spread the mixture over the fish fillets, then roll them up. Place the rolled fillets in a small baking dish (2 per person). Bake in a convection oven at 100°C for 15 to 20 minutes.

To create steam, place the small casserole dishes on a baking sheet filled with water, then cover with aluminum foil.

When plating, drizzle the casserole with a reduction of cream and ricotta, seasoned with salt and pepper.