Remove the giant prawns from the shell if necessary. Remove beautiful leaves from the lettuce (one per person). Blanch in salted water for 1 to 1 minute. Lift out, drain on a kitchen towel and cut the thick center rib level in the lower half of the leaf.
Spread the brine fillets on the surface and season with salt and pepper. Top each with a lettuce leaf and place a shrimp on top. Roll up the brine fillets, then cut in half.
Bring the fish stock, Noilly Prat and champagne to a boil in a wide frying pan and make two to three min. Place the fish rolls in the broth and cook on a low fire for three to four minutes. Keep warm.
Boil the broth by half on a large fire. Add the cream and the butter flakes by flakes into the sauce. Season with salt, pepper and curry. Finally, add a small dash of champagne to the sauce.
Arrange the Soleroellchen on warm plates and pour sauce around them. Garnish with chervil leaves.
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