Peel the string beans and cook in water. Peel and wash carefully the morels. Add salt and pepper and roast the turbot’s fillets in a preheated frying pan then take them out and keep them warm.


In the same frying pan put the grey shallots, the deglazed morels by the maderized champagne, cook for 5-6 minutes then put the whipping cream and half reduce it.Adjust the seasoning and beat with butter, and then heat up the green string bean’s tips.

To Serve: Serve immediately on a plate or a dish.

To Drink: Accompany with a 90 or 88 vintage champagn or even the Selosse champagne