Ease of Preparation: Easy
Yield: 2 servings
This recipe was originally published in the award-winning cookbook Eat Alberta First by Karen Anderson (TouchWood Editions, 2023). Reprinted here with permission.
You can purchase Eat Alberta First here [1]
Ingredients:
- 1 cup dried morels or mixed wild mushrooms
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 2 tablespoons dried sherry
- ½ teaspoon salt
- 2 teaspoons dried chives or 2 tablespoons chopped fresh chives, divided
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 cup whipping cream
- 2 tablespoons lemon juice
- 2x 4-ounce white fish fillets (halibut, cod, ling cod, pickerel) washed and dried
- Pepper, to taste
- Zest of 1 lemon
- 2 sprigs fresh thyme
Method:
- Place the morels in a large measuring cup and pour in the boiling water to cover them. Let them soak for at least 30 minutes then drain, reserving the water. Strain the water through a fine sieve into a small saucepan. Simmer over medium heat until reduced to ¼ cup, 10-15 minutes. Set aside to cool.
- Melt the butter in a large frying pan over medium heat and cook the shallot until translucent, about 5 minutes.
- Stir in the mushrooms, reserved mushroom liquid, sherry, and salt and cook until almost dry, about 5 minutes.
- Stir half the chives, the thyme, cream, and lemon juice into the mushroom mixture, then make a well in the middle and add the fish. Cover the pan with a lid and poach the fish for 5 minutes per inch of thickness.
- Taste the sauce and adjust the salt and add pepper to taste.
- Plate the fish topped with the mushroom mixture.
- Enjoy over rice, garnished with the remaining chives, lemon zest and a sprig of thyme.