Bathe the fillet, beat, salt, pepper and season with basil. Cut cheese into thin slices.

Scatter gammon and cheese slice on each fillet slice, turn into rolls, stick with picks and fry in oil.

Pour a dollop of water and stew under a lid for 30 minutes over medium heat. Take out prepared rolls.

Add tomato paste in the stock from stewing, put salt, pepper and cook through.

Serve the rolls with prepared sauce, topping with greens. Garnish with spinach and rice.