Slow-Cooked Turbot with Gnocchi and Morels

Mince the shallots and stew in 1 3/4 ounces (50 g) of butter in a 175°F (80°C) oven for 1 hour.

Cut off the bottom of the morel stems, clean them, removing any dirty parts, wash in a large bowl of water, and drain on a rack.

Shape the morel caps so that they are of a similar size. Wash in several slightly warm baths and finish with a brush. After the last wash, the water must be completely clear. Drain on a rack and pat dry on a dishcloth.

Cut off the head and tail of the turbot, and remove the skin on both sides. Cut steaks 1/2 pound (230 g) apiece. On each, cut the first joint of the central bone with a pair of scissors.

Start cooking the turbot steaks in a hot pot with olive oil. Add the butter bit by bit. Lower the heat, and brown the fish on all sides. Add the morels and the unpeeled garlic cloves. Simmer over a low heat.

Remove the turbot from the pan when the internal temperature reaches 113°F (45°C). Keep warm.