Turbot With Morille Pasta

Submitted by enigmused

"From a french cooking magazine I found in my friend's apartment in Paris"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

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.