FISH:

4 white fish fillets (skinless)
5 tbsp. butter
1 c. white wine (dry)
1 lemon
White pepper

Brush fillets with butter and sprinkle lightly with pepper. Roll each fillet tightly and secure with toothpick. If too small to roll, prepare them flat. Stand fillet rolls upright (or lay flat) in baking dish. Add wine. Sprinkle with lemon juice. Can be prepared in advance and refrigerated. Cover and bake in oven preheated to 350 degrees for about 20 minutes. Serve with sauce spooned over fish or on plate around the fish. Garnish with remaining caviar.

SAUCE:

1 c. fish stock
1/2 c. evaporated skim milk
1 jar red caviar
2 tbsp. cornstarch
Tabasco

Mix cornstarch and water until smooth. Bring fish stock almost to boil. Add cornstarch mix. Simmer until thick. Season to taste with lemon juice and 1 to 2 drops of Tabasco. Can be prepared in advance and reheated. Carefully fold all but 2 teaspoons of caviar into sauce.