Haddock and Spinach Roll with Champagne Sauce

'Blanch the spinach leaves in boiling water and immediately remove them.'

'Reserve.'

'Cut the haddock fillets in half, forming eight strips.'

'Set aside four of these strips and cut them open lengthwise using a sharp knife.'

'Reserve.'

'Blanch the asparagus spears in boiling water until tender, then cut off the ends and discard the tough parts [you can use these for the green cream].'

'Place one end of an asparagus spear in the center of each haddock strip.'

'Roll them up and transfer to a baking dish with vegetable stock.'

'Add the remaining fillets.'

'Cover with aluminum foil and bake at 180°C for 15 minutes.'

'In a saucepan, melt the butter and sauté the onion.'

'Add the champagne or sparkling wine and heavy cream, and reduce the sauce.'

'Season with salt.'

'Reserve.'

'Season the prawns with salt and black pepper.'

'Grill them over high heat.'

'To serve, place a spinach leaf in the center of each plate, one rolled haddock fillet filled with asparagus, one unfilled, two prawns, and spoon the warm sauce over the top.'