2 with morille Recipes

turbot, dried morels, uncooked duck foie gras , about 150g, fresh pasta, creme fraiche, butter, dry white wine, shallots, salt, pepper

heavy cream, unsalted butter, fresh morels, trimmed, washed well, and patted dry, all-purpose flour, freshly ground white pepper, brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted