Walleye with wild ramp and morel cream sauce

Three of my favourite flavours of spring come together in this luxurious dish. Feel free to add any other mushrooms if morel isn't available. Ingredients: (Serves two) 4 medium-sized walleye fillets, boned and skinned 1 tbsp olive oil 1 tbsp butter 3 cloves minced garlic 3 chopped whole wild ramps 6 chopped morel mushrooms 1½ cups heavy cream 2 tsp Dijon mustard Salt & pepper to taste Directions: 1. Heat olive oil and butter in a frying pan. Season walleye filets with salt and pepper. 2. Pan fry walleye on high heat for 2 minutes on each side to get a nice golden crust. 3. Remove from heat. Add garlic, ramps, and morels to the pan and sauté for 5 minutes on medium high heat. 4. Add heavy cream and Dijon mustard, then reduce until sauce is slightly thickened, about two-thirds. 5. Season with salt and pepper and spoon over the warm fish. Enjoy! Originally published in the June-July 2025 issue of Ontario OUT of DOORS For more fishing, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream