Sole With Caviar

Preparation:

Preparation: Clean the sole, peel it and cut into 8 fillets. Put the bones and heads in a pot together with the carrot, onion, celery and wine. Pour in 1 liter of water and cook for 20 minutes. Filter and reduce the broth obtained for 20 minutes, then add salt and pepper. Peel, wash and slice the potatoes, cut the leek into rounds. Roll up the sole fillets and put them in the broth together with the potatoes, bringing them to the boil for 3-4 minutes. Drain them and continue cooking the potatoes for another 4 minutes, adding the leek at the last minute. Mix the yoghurt and cream and mix in the caviar. Arrange the sole fillets on the plates with the potatoes and leek and pour over the sauce.