Turbot With Morille Pasta

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

• Ready In: 1 hr 10 mins
• 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.