Salmon From the Foil with Morel and Wild Garlic Whipped Cream

A great pasta dish for any occasion:

When using dried morels, pour about 300 ml of boiling hot water over them at least 3 hours before use and allow to swell. Then pour the morel water through a sieve (you can save the morel water for flavoring sauces, here it would color the sauce too dark).

Clean and rinse the morels, cut the large ones in half.

Remove the coarse stems from the wild garlic, rinse, dry, cut into thin strips and mix with the sour cream or crème fraiche.

Rinse the cooled salmon fillets and dry them. Remove any brown spots with a sharp kitchen knife, these taste slightly tannic.

Tear off 6 pieces of aluminum foil (about 30 x 40 cm) and lay them end to end on the table with the shiny side facing up. Brush the center of each aluminum foil with oil, season with salt, season with pepper and place 3 leaves of wild garlic on top of each other. Place the salmon fillets on top, season the top with salt, season with pepper and drizzle with a few drops of juice from a lemon, place 3 wild garlic leaves on top of each fillet. On each fillet, place a flake of butter form and fold the aluminum foil loosely over it, pinching it together. Set the packets aside.

Preheat the oven to 230 °C with a roasting rack on the middle rack.

In a sauté pan or possibly a saucepan, heat the butter and sauté the finely chopped shallots in it.

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