Fish — fresh morels
Sole fillets with morels and white wine
The delicate, melting sole fillets are coated in a velvety sauce with fresh morels. The shallots and white wine bring a subtle, slightly tangy note to this refined dish.
- Serves
- 4 people
- Preparation
- 45 min
- Cooking
- 25 min
Ingredients
Method
Clean the fresh morels gently by scraping them lightly under running water, then pat them dry. Rinse the sole fillets, dry them with kitchen paper and season them with salt and pepper.
Roll each fillet up around itself to form a compact parcel and secure it with a small wooden skewer.
Preheat the oven to 200°C. Peel and finely slice the shallots, then spread them over the base of a lightly buttered ovenproof dish.
Arrange the sole parcels on the bed of shallots and pour over enough dry white wine to cover generously. Cover the dish with a sheet of aluminium foil on which you have placed a knob of butter.
Put the dish in the oven and leave to cook for about fifteen minutes. Meanwhile, melt 25 g of butter in a large frying pan and add the morels.
Sauté them over a medium heat until their juice has evaporated. Pour in 5 cl of white wine, season with salt and pepper and leave to simmer gently.
Take the sole fillets out of the oven and transfer them to a warmed serving dish. Carefully collect the cooking juices and keep the fish warm.
Pour the cooking juices through a fine sieve into a saucepan. Bring to a rapid boil and reduce by a third.
Off the heat, stir in two tablespoons of crème fraîche. Adjust the seasoning, add the morels and leave to simmer for a further three minutes.
Surround the sole fillets with the morels and their sauce. Serve immediately, very hot, with rice or seasonal vegetables.