Fish strudel with green velouté

Clean the fish and pulse it a few times in the food processor; add salt, pepper and a dash of sugar and blend.

Add the eggs, melted butter and heavy cream. Optionally pass the mousse through a tamis.

Layer two or three phyllo sheets greased with melted butter or oil, add the mousse, roll tight and shape the cylinder into a squared log.

Keep refrigerated and cook within 48 hours.

Sweat shallots in a teaspoon of butter for about five minutes.

Deglaze with white wine and reduce by half.

Add chicken stock and reduce by half again; add heavy cream and reduce by half.

Sieve, blend with the chervil and spinach, pass through a chinois, season with salt and pepper and keep warm.

Seal the strudel on each side in a little fat, then finish in the oven at 375F (190C) for about 8 minutes.

Serve with the hot green velouté and garnish with caviar.