White fish fillet (flounder, pikeperch, pangasius, etc.) lightly salt, roll up, tie with a thread to cook for a couple.
For the sauce, fry one finely chopped shallot in butter, add 200 ml of champagne and boil a third. Add concentrated fish stock (Fischfond) and boil in half. Then add 200 ml of cream and keep on fire until the sauce thickens. If desired, add white pepper and lemon or lime juice to the finished sauce. Remove from heat, add 200 g of salmon caviar and mix gently.
