Fish — dried morels
Halibut fillet parcel with morels
A prime halibut fillet and seasonal vegetables cook gently in a parcel, coated in a morel béchamel. A simple method that preserves the fish's tenderness and the mushrooms' intensity.
- Serves
- 2 servings
- Preparation
- 30 min
- Cooking
- 20 min
Ingredients
Method
Cook the carrot and celery in a steamer or in salted boiling water, then set aside. Sauté the white parts of the leeks, cut into sections, with the sliced red onion, a spoonful of balsamic vinegar and a little water. Season with salt and set aside.
Put the Jerusalem artichokes in a pan of cold salted water, bring slowly to the boil and cook for ten to fifteen minutes. Refresh in cold water, peel and cut into dice.
Prepare the morels: soak them for fifteen minutes in warm water, keeping the liquid, then for ten minutes in boiling water. Drain and rinse in cold water. Measure about 40 cl of the cooled soaking liquid.
Make a béchamel: melt the butter, add the flour, mix well, then whisk in the cold morel liquid. Season with salt and leave to thicken over a low heat before adding the drained morels.
Preheat the oven to 180 °C. Lay out two large sheets of aluminium foil on the work surface. Divide the vegetables between the centre of each sheet.
Place a halibut fillet on top of the vegetables, season and coat generously with the morel sauce. Seal the parcels tightly.
Bake for twenty minutes. Open at the table or in the kitchen as you prefer, and serve immediately.