Lake Trout with Morels

Any fish will work for this recipe. Just pick your favorite fillet and go with it. We just happened to have a huge lake trout in the freezer, so this is what I used. It is finally mushroom season, and morels are my favorite. Time to stock up!

Lake Trout with Morels

1 lb fish fillets 1/2 to 3/4 thick

2 Tbsp butter

1 1/2 cups fresh mushrooms, sliced

1/3 cup green onion, sliced

Sea salt

1 tsp fresh thyme, or 1/4 tsp dry thyme

  • Thaw fish if frozen. Pat dry and place in baking dish. Sprinkle with sea salt.
  • In a saucepan melt butter and add mushrooms, onions and thyme. Cook until tender.
  • Pour over fish and bake in 450 degree oven for 12-18 minutes. Fish should flake easily with a fork when done.

If you are lucky enough to have a surplus of morels this year there are many ways to preserve them. I have tried just about everything, and several methods work.

1. I thoroughly rinse the mushrooms in cold water. Then sauté in butter for no longer than 3 minutes. Let cool and place in a zip lock baggie with juices from pan. When you are ready to eat, cut off the plastic bag and place the whole frozen block in a skillet. Cover and cook on low. Tastes just like fresh, with a slight difference in firmness and texture.

2. I have dried them on a string in the attic for a month, I have laid them on the oven rack and dried them at 160 degrees for about an hour. I have laid them on window screens out in the back yard until dry. I have never owned a dehydrator, so that’s the only method I haven’t used. Of everything I’ve tried, threading them onto a string (like a little mini-clothes line) was by far the best. When rehydrated the taste and texture was exactly the same as fresh out of the ground. Maybe because no heat is used?

3. I have washed and drained the mushrooms so they are almost dry. Then laid them on a cookie sheet and placed them in the freezer until solid. Pack into bags and vacuüm seal. This method changed the texture a bit, but the flavor was the same.

4. My least favorite method was packing a mason jar (or other freezer container) with mushrooms, covering that with cold water and freezing. They would be ok for soup, but the texture was too mushy for my tastes. And a lot of the flavor gets dumped out with the water after thawing.

Happy mushroom hunting!

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3 Comments

  1. May 30, 2012 at 7:28 AM

    This recipe looks fantastic! I am actually hosting a morel linky party at http://www.2sisters2cities.com/2012/05/fresh-produce-tuesday-morel-recipes as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!

    -m

  2. June 6, 2012 at 3:25 PM

    I LOVE LOVE LOVE morels! Oh man they are so good. During the truffle season here we met a couple from Michigan who said the morels out there are nuts. We can get them if we go to the gorge but that can be a weekend trip… certainly haven’t got my morel fix for the year though. 🙂 Yum!

  3. May 25, 2013 at 6:38 PM

    […] Lake Trout with Morels […]


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