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I saved this recipe many weeks ago because it sounded very original and unique. Last night I finally had time to prepare it. My DH & I thought that it was awesome. It was really wonderful, rich and creamy and full of many different flavors. It was worth the expense of the morels and white truffle oil. Thanks, Flying Chef, for such a marvelous recipe and for introducing me to white truffle oil and morels. I look forward to trying some of the other recipes which you have posted.

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MrsJ March 11, 2008
Sea Perch on a Bed of Risotto With a Morel Sauce