Remove the bones as well as the skin from the smoked char fillets and divide them into two pieces. Make the beet, peel and cool. Then cut them into very thin slices. For the caviar pesto, chop the parsley and the coriander. Add the olive oil and season with salt and freshly ground pepper. Fold in the caviar.
Rinse the dandelion and remove the stems.
For the salad dressing, chop the shallots and sauté in olive oil. Add white wine vinegar and white wine and bring to a boil briefly. Squeeze the juice from the lemon. Season with honey, pepper, salt, juice of one lemon and olive oil.
Spread the beet slices on the plate and brush the slices with the light salad dressing. Marinate the dandelion with the same salad dressing and place in the center of the carpaccio. Arrange the char pieces diagonally on top of the dandelions. Spoon a dollop of the pesto on the fish form and garnish with a dill tip.