Ingredients for four servings

  • 1 head Frisée salad
  • 4 spring onions
  • 1 tbsp butter
  • 4 branches Tarragon
  • 500 ml fish stock
  • Salt, ground pepper
  • 150 ml champagne
  • 100 ml cream
  • 1 egg yolk
  • 4 slices of smoked wild salmon
  • 50 g caviar

Wash and clean friséesalad. Clean, wash and chop the spring onions. Heat butter in a pan and fry the spring onions in it. Wash and add tarragon. Deglaze with the fish stock and boil down at ¼ Season to taste with salt and pepper. Sieve the stock through a sieve.

Bring to the boil again and loosely whisk the champagne and cream while stirring constantly. Season again with salt and pepper. Remove the sauce from the heat and cover with the egg yolk.

Arrange the salad and wild salmon on four plates, spread the caviar on the salmon and add the sauce.

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