Fish — dried morels
Sole Fillets with Morel Sauce
Sole rolls stuffed with salmon are steamed, then coated in a rich morel and lobster bisque sauce. A celebratory dish that remains delicate to prepare.
- Serves
- Serves 12
- Preparation
- 20 mins
- Cooking
- 45 mins
Ingredients
Method
In a bowl, cover the dried morels with 50 cl warm water and leave them to rehydrate.
Remove the skin from the salmon fillets, take out any bones, then cut each fillet into three cubes.
Lay out the sole fillets, season them and place a salmon cube on each. Roll them up.
Cut one large sheet of cling film per roll, place each roll in the centre, fold over the film and tie the ends. Place the twelve rolls in a steamer.
Make the sauce: melt the butter in a saucepan, add the flour and stir. Whisk in the filtered morel soaking water, then incorporate the lobster bisque and single cream.
Add the morels and continue cooking for 10 minutes over a very low heat, then adjust the seasoning.
Steam the rolls for 25 minutes. Remove them, cut the tied ends of the film, transfer them to a serving dish and coat with the sauce.