Prepare the products you see in the first photo.

Leeks you can buy at the store, but I grew up, so I use one. Though he is small, but very delicate, so I do not use the white part only, but almost the entire green. Cut the onion in half lengthwise and carefully wash away the dirt. Finely chop half and place in a pan, in heated oil, slightly fry and add to the onions pine nuts. The last place the spinach. Freshly chopped and I had already sliced, frozen. Wait till spinach is thawed, a little put out, add salt to taste and remove from heat. Let cool down, it will be a stuffing for fish. The remaining green leaves of leeks cut lengthwise into narrow strips, which we will communicate our rolls. Fish (need to take fillets of any white fish, I had a flounder) to put between sheets of cling film and beat slightly with a rolling pin thick, hardened areas. Cut into pieces, add few salt and put on each piece of minced spinach with onions.

Each piece tie a thin strip of leek, fry from two parties on vegetable oil. For the sauce you need to take the remaining leeks, chop and fry in a pan in vegetable oil. Add to the onion sauce "wild cranberry" TM Darbo, stir and add 100ml. fish or vegetable stock 100 ml red wine. Keep frying until the liquid has evaporated by half. Taste, add salt if necessary. After that, the sauce chop hand blender.

Pour sauce on plate, top-nicely lay rolls. Decorate with berries and sauce "wild cranberry" TM Darbo and parsley leaves.