Turbot With Morille Pasta

Ingredients

• 1-2 kg turbot
• 50 g dried morels
• 4 slices of uncooked duck foie gras, about 150g
• 300 g fresh pasta
• 1 cup creme fraiche
• 100 g butter
• 10 1/2 ounces dry white wine
• 2-3 shallots
• salt
• pepper

Directions

1. 1

   Rehydrate mushrooms by immersing in lukewarm water for 20-25 minutes. Wash mushrooms 2-3x until any grit has been removed. Peel and cut the shallots.

2. 2

   Melt 20g butter in a pan and add shallots. Add mushrooms and 7 oz. white wine. Simmer on low heat, 4-5 minute Add creme fraiche and let simmer again for about 10 minute Salt and pepper as desired.

3. 3

   Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute

4. 4

   Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces.

5. 5

   Prepare turbot: Melt butter in a hot pan and add turbot and 3.5 oz. white wine. salt and pepper as desired. Cook for about 15 minute Sprinkle shallots on top before serving.