Penne of Spanner Crab – Morels and Sorrel

• 20 small dried morels (see note)
• 1 tablespoon butter
• 324

To make the morel velouté, gently sweat the shallots, morels, sorrel stalks and peppercorns in the butter. When cooked and softened, add the Noilly Prat and reduce the mixture until it has almost evaporated. Add the white wine and reduce by half again. Add the fish stock and reduce by a quarter, then add the cream and cook until the sauce has reduced to a nice thickness. Season