Fish — dried morels
Pangasius Fillet with Mushroom and Morel Sauce
Dried morels, rehydrated in milk, join mushrooms to enrobe steamed pangasius fillets with their woody flavour. A creamy, comforting sauce that is easy to prepare for everyday cooking.
- Serves
- Serves 3
- Preparation
- 10 mins
- Cooking
- 20 mins
Ingredients
Method
The day before, rehydrate the morels in milk in the fridge. The next day, strain carefully and keep this precious liquid.
Rinse the morels to remove any traces of sand, then cut them lengthways. Finely slice the shallot.
Sweat the shallot in butter until translucent. Meanwhile, cook the pangasius fillets in a steamer until very tender.
Add the drained mushrooms and morels to the pan and heat for five minutes over a medium heat.
Pour in the strained milk and white wine. Slake the cornflour in two spoonfuls of this cold liquid, stir it into the rest and bring to a gentle simmer. Add the cream, season with salt and pepper, and leave to thicken for five to ten minutes over a low heat.
Place the fish fillets on plates and coat them with the mushroom and morel sauce. Serve immediately, perhaps with a little rice or green vegetables.