So... Take a trout steak, sprinkle with salt and pepper and put lemon juice on it. It drips, because a lot of juice is not good (will perechislit fish). Spread on pre-heated pan and fry for 10 minutes.

It is advisable to take the grill pan, so the fish was not very greasy.

While fried fish, prepare the sauce: in a heated pan splash of wine, let it boil, but not evaporate. Honestly, I have never made a sauce without the broth, but the recipe wasn't, so I also did not alter in his own way. A little salt, because the sauce will be caviar, but don't overdo it with the salt. Pepper white pepper. I was an ordinary pepper and it did not spoil the taste of the sauce. Cream to combine with the starch, using a whisk to avoid lumps, and pour into the pan. Bring to boil... a Little boil. Then I will make pometochki. In the recipe specified 1 tsp starch... I've never worked with corn starch, so I do not know much he it densifies or not, but potato... very zagustel my sauce and I had to dilute it. In the end, I did it 2 times more sauce than it should be. So, if someone will use potato starch, I would have reduced the number to 0.5 tsp Here is a soft milky color turned out. Cheese, I didn't put the, for the lack thereof.

Then the sauce needs to cool so he doesn't take the color of caviar. But not so that it was covered with frost, and heat. And only in the cooled sauce to put caviar. Mix gently.

And pour over the fish. Voila! It's simple. Bon appetit!

And this is the biggest praise for me. And before that we Kunal finger in the sauce and saying "yum-yum", it was funny, given that we are still not talking.