Morel Sauce with Salmon

1. soak morels in vermouth for one night.

2. rinse salmon fillet, dry. Acidify with 1 tbsp lime juice. Rinse carrots, remove peel, cut into thin slices.

3. put whipping cream in a saucepan, season with pepper and a tiny bit of grated lime zest. Boil to half.

Drain the mushrooms, collect the vermouth and pour through a filter bag. Rinse morels thoroughly, squeeze. Cut into small pieces.

Add vermouth, carrots, mushrooms and stock to the boiled-down whipping cream and simmer on low heat for 7-8 minutes. In the meantime make pasta.

Season salmon, cut into fine pieces. Perhaps thicken sauce, season with salt, pepper and lime juice. Fold in salmon strips. Bring to the boil and serve with the noodles.

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