Morel Velouté

• 3 french shallots, peeled and sliced
• 2 dried morels, chopped
• 4 white peppercorns, crushed

In a frying pan, gently sweat the French shallots, morels and peppercorns in the butter until softened. Add the Noilly Prat and reduce the mixture until it has almost evaporated. Add the white wine and reduce by half again, then add the fish stock and reduce by one-quarter. Add the cream and cook until the cream has reduced to a nice thickness. Season and strain through a fine