PREPARATION
Sauté the shallots in butter. Add the white wine, bay leaf and peppercorns and allow to evaporate slightly. Add the fish stock and continue reducing the sauce. Pour in the cream and season with salt and pepper. Blend in the mixer and stir the herbs into the sauce. Season the char fillets with salt, pepper and herbs, roll up and bind with kitchen twine. Bake in the oven for 7 minutes at 170 °C. Remove the twine and arrange the char fillets on plates. Drizzle with herb and white wine sauce and garnish with mountain herbs.