ingredients (serves 4 )
Make caramel by mixing 10 cl of morel-flavoured culinary speciality and the sugar.
Lower the cooking temperature by adding the remaining 5 cl of morel-flavoured culinary speciality.
Pan-sear your escalopes.
Place them on kitchen roll.
Season with fleur de sel and freshly-ground pepper.
Place each escalope on a well-warmed plate.
Drizzle with the morel caramel.
Serve with a side of the day.
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