Giant Pointed Morels Stuffed

Soak the morels in water for four hours. Rinse well two or three times, squeeze.

For the filling, chop the very cold salmon, mix well with the cream and egg yolks. Add cornstarch and season to taste. Divide the quantity into two parts and form in separate baking bowls.

Fold the pureed garden cress into one part of the mixture and add the saffron to the other part. Squirt the mixture into the giant morels with a piping bag.

Heat the butter in a frying pan and sauté the shallots briefly. Put the stuffed morels in the frying pan, extinguish with the white wine and steam for about five minutes with the lid closed. Remove the morels and keep warm.

For the sauce, put the fish stock in a frying pan and boil it. Add the cream, the finely chopped parsley to the sauce form and season.

Pour the sauce onto warmed plates. Slice the morels lengthwise and arrange on the sauce.

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