Preparation – Fillet St. Peter’s fish – Chop shallots – Brush sautoire with butter and line with shallots – Cut out fleurons, brush with egg yolk and bake.
Preparation – Season the fish fillets and arrange them side by side – Brush with butter – Drizzle with the juice of a lemon, Add white wine and fish fumet – Cover with buttered parchment paper and bring to the boiling point – Poach carefully – Cover and keep warm and reduce poaching stock – Bind with flour butter and cook to the desired thickness – Refine with cream and cook again a little – Season the sauce and strain – Add vodka and caviar to the sauce form – Drain the fish fillets well and arrange – Garnish with the sauce – Garnish with the fleurons and the dill tips
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