Turbot With Morille Pasta |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From a french cooking magazine I found in my friend's apartment in Paris 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. 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. 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. Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute
4. Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces.
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.
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