Wash and dry the fish fillet. Remove shells and heads from shrimp. Cut salmon into small pieces.
Rinse greens and fennel, dry. Cut the fennel into thin rings. Disassemble the basil into leaves, chop together with onion and dill.
Heat vegetable oil in a frying pan. Roast the fennel, 4 minutes. Add shrimp and cook, stirring, for 2 more minutes. Sprinkle with wine, let the wine evaporate over high heat. Add salt and pepper to taste.
On a floured board, roll out the dough into a large rectangle. Lay white fish fillets on the dough, leaving 4 cm free edges. Season with salt and pepper, sprinkle with herbs.
Top with sautéed shrimp and fennel, followed by salmon pieces.
Preheat oven to 190°C. Roll the dough into a roll. Lubricate the edges with yolk, tuck. Place the roll on a greased baking sheet and bake for 40-45 minutes. When serving, you can pour mushroom sauce.