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🍽️ Turbot rolls filled with caviar on creamy egg sauce

485 kcal · 30 min · 4 servings

Ingredients

• 4 flounder fillets
• 200 ml white wine
• 1 bay leaf
• 1 tsp peppercorns
• 200 g salmon (in thin slices)
• 4 tsp keta caviar
• 2 dill tips
• 1 untreated lemon
• salt
• 1 shallot
• 200 ml white wine
• 200 ml whipping cream
• 4 egg yolks
• salt
• white pepper

Instructions

1. 1. Rinse the turbot fillets and the salmon fillet under running water.
2. 2. Pat both types of fish completely dry with a kitchen towel.
3. 3. Place two slices of salmon on each turbot fillet.
4. 4. Pluck fresh dill tips from the stems and sprinkle them over the salmon.
5. 5. Roll up the turbot fillets tightly.
6. 6. Secure the rolls with toothpicks so they do not open.
7. 7. Slice the lemon into thin rounds.
8. 8. Put white wine, a bay leaf, and peppercorns into a pot.
9. 9. Bring the spiced liquid to a boil.
10. 10. Place the lemon slices in a steamer insert.
11. 11. Place the fish rolls on top of the lemon slices.
12. 12. Lightly salt the rolls.
13. 13. Steam the fish rolls covered over low heat for 8 to 9 minutes.
14. 14. Peel the shallot and chop it very finely.
15. 15. Put the chopped shallot into a pot and cover it with white wine.
16. 16. Bring the mixture to a boil.
17. 17. Reduce the wine by about half.
18. 18. Pour the reduced wine through a fine sieve into a clean pot.
19. 19. Stir cream and egg yolks into the strained wine.
20. 20. Heat the sauce while stirring constantly until it thickens slightly.
21. 21. Do not let the sauce boil again to prevent curdling.
22. 22. Season the sauce with salt and white pepper.
23. 23. Place a spoonful of sauce on each plate.
24. 24. Place the steamed turbot rolls on the sauce.
25. 25. Distribute salmon caviar on top of the fish rolls.
26. 26. Serve the dish immediately.
27. 27. Serve the remaining sauce separately in a bowl.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 4 g