Turbot With Morille Pasta Recipe

Name: Turbot With Morille Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 kg turbot; 50 g dried morels; 4 slices of uncooked duck foie gras, about 150g; 300 g fresh pasta; 1 cup creme fraiche; 100 g butter; 10 1/2 ounces dry white wine; 2 -3 shallots; salt; pepper

Servings: persons

1
Rehydrate mushrooms by immersing in lukewarm water for 20-25 minutes. Wash mushrooms 2-3x until any grit has been removed. Peel and cut the shallots.
2
Melt 20g butter in a pan and add shallots. Add mushrooms and 7 oz. white wine. Simmer on low heat, 4-5 minute Add creme fraiche and let simmer again for about 10 minute Salt and pepper as desired.
3
Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute
4
Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces.
5
Prepare turbot: Melt butter in a hot pan and add turbot and 3.5 oz. white wine. salt and pepper as desired. Cook for about 15 minute Sprinkle shallots on top before serving.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 -2 kg turbot, 50 g dried morels, 4 slices of uncooked duck foie gras, about 150g, 300 g fresh pasta, and more.

Yes, Turbot With Morille Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turbot With Morille Pasta

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