Fish — dried morels
Sole and salmon plaits with morels
Interwoven sole and salmon fillets form elegant plaits, cooked gently in the oven then coated with a morel sauce. A refined presentation that will impress your guests without effort.
- Serves
- 6 servings
- Preparation
- 45 min
- Cooking
- 40 min
Ingredients
Method
Soak the morels in warm water until fully reconstituted, then drain, reserving the soaking liquid. Gently sauté them in some of the butter, season with salt and pepper, add the soaking liquid and 20 cl of cream. Simmer for about twenty minutes over a very low heat.
Cut the salmon fillets into eight long strips. Plait each sole strip with two salmon strips to make six neat fish plaits.
Preheat the oven to 200 °C. Generously butter a baking dish, scatter the chopped shallots over the bottom, then arrange the plaits on top. Moisten with the white wine and the remaining cream, cover with aluminium foil and bake for fifteen to twenty minutes.
When out of the oven, collect the cooking juices, pass them through a fine sieve and reduce briskly in a saucepan. Add the morels and their cream, mix gently, then adjust the seasoning.
Arrange the fish plaits on warmed plates, surround with the morel sauce and serve without delay.