Sole Rolls with Caviar and Egg Sauce

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Sole Rolls with Caviar and Egg Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
For the fish
4
200 milliliters
1
1 teaspoon
200 grams
Salmon (thinly sliced)
4 teaspoons
2
1
untreated Lemon
For the sauce
1
200 milliliters
200 milliliters
4
white Pepper

Preparation steps

1.

For the fish: Rinse sole and salmon and pat dry. Lay two salmon slices onto each sole fillet, sprinkle with dill leaves and roll up. Secure with toothpicks. Cut lemon slices. Boil white wine with bay leaf and peppercorns. Place fish rolls in a steamer on the lemon slices, season with salt and steam while covered about 8-9 minutes over low heat.

2.

For the sauce: Peel shallot, chop and boil with white wine. Let liquid boil down by about half then pour through a sieve. Mix reduced wine with cream and egg yolks, put back into the pot, stirring constantly and heat until sauce thickens slightly (do not boil!). Season with salt and white pepper. Spoon a little sauce onto the plates, put sole rolls on top and spoon salmon caviar onto the rolls. Serve immediately with remaining sauce on the side.