Sole Rolls with Caviar and Egg Sauce
Ingredients
- For the fish
- 4 Sole fillet
- 200 milliliters white wine
- 1 bay leaf
- 1 tsp peppercorns
- 200 grams Salmon (thinly sliced)
- 4 tsps Salmon caviar
- 2 Dill
- 1 untreated lemon
- salt
- For the sauce
- 1 shallot
- 200 milliliters white wine
- 200 milliliters Whipped cream
- 4 egg yolks
- salt
- white peppers
Preparation steps
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.
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.
