Sole with caviar
Instructions
Clean the sole, spellatele and cut into 8 fillets.
Put the fish bones and heads in a pot along with the carrot, the onion, the celery and the wine.
Pour 1 liter of water and cook for 20 minutes.
Filtered and you restrict the stock got for 20 minutes, then add salt and pepper.
Peel, wash and slice the potatoes, cut the leek into rings.
Roll up the fillets of sole and put them in the broth along with the potatoes, making them nearly to a boil Cook mentioned for 3-4 minutes.
Drain and continue cooking potatoes for another 4 minutes, adding the leek at the last minute.
Mix the yogurt and cream and mix in caviar.
Arrange the fillets of sole dishes with potatoes and leeks and pour over the sauce.
Ingredients and dosing for 4 persons
- 1000 g of sole (fish 250 g each)
- 200 g of potato
- 1 leek
- 50 g of carrots
- 60 g of onions
- 40 g of celery
- 1/2 cup of dry white wine
- 15 cl of yoghurt
- 5 tablespoons of cream
- 80 g of caviar
- Salt
- White pepper