Starters and nibbles — dried morels
Foie gras and morel ravioli
Wonton ravioli filled with foie gras, coated with a sauce made from dried morels and port. A chic, surprising starter for a romantic dinner.
- Serves
- 2 servings
- Preparation
- 20 min
- Cooking
- 17 min
Ingredients
Method
Arrange eight squares of wonton pastry on the work surface. Place a small quenelle of foie gras in the centre of each. Brush the edges for one centimetre with egg white.
Cover each base with a second square and seal the edges firmly. Chill.
Bring three decilitres of water to the boil. Add the dried morels and leave them to swell for a quarter of an hour. Drain, rinse and dry them.
Strain the soaking liquid. In a saucepan, add the veal stock and port. Leave to reduce over low heat until syrupy, then stir in the crème fraîche.
Bring a saucepan of salted water to the boil. Gently drop in the ravioli and count two minutes cooking time.
Drain carefully. Arrange the ravioli on plates, coat with sauce and sprinkle with a pinch of fleur de sel.