Turbot With Morille Pasta - cooking recipe

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

Preparation

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.
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.
Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute
Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces.
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.