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
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