Fish — dried morels
Sea Bass Fillets with Cream and Morel Sauce
An elegant fish dish where sea bass meets the intense aroma of morels. Cream and white wine make a velvety sauce that elevates every bite.
- Serves
- Serves 4
- Preparation
- 10 mins
- Cooking
- 15 mins
Ingredients
Method
Put the dried morels in a bowl and cover with very hot water (15 cl). Leave to rehydrate for half an hour, then pass them through a sieve, carefully reserving the liquid.
Melt the butter in a hot pan over a medium heat. Lay in the fillets and cook for three to four minutes on each side until nicely golden. Keep them warm.
In the same unwashed pan, sweat the sliced shallot without letting it colour. Pour in the white wine and the filtered morel juice to deglaze the pan juices.
Bring to the boil and reduce the liquid by half. Add the rehydrated morels and continue cooking for about three minutes.
Pour in the single cream and let it thicken for a few moments over a high heat. Season with salt and pepper to taste.
Place a sea bass fillet in the centre of each plate. Coat generously with the sauce, arrange the morels alongside and sprinkle with snipped chives before serving.