A joyous time is upon us – the trout season opens this Saturday in Wisconsin! With its multitude of clear streams and a serious DNR-managed stocking program, this area is a trout-fisherman’s paradise. But another seasonal specialty is on its way as well – wild morels! Here’s one way to combine these two seasonal treasures:
Grilled Trout on a Bed of Creamed Morels
Serves 1 to 2
- 1 fresh trout
- oil, for oiling the grill rack
- lemon slices, for garnish
- 2 C sliced fresh morels
- 1-2 garlic cloves, chopped
- 1.5 C heavy whipping cream
- 2 T butter
- salt and pepper to taste
Preheat your grill to medium. If you are using a charcoal grill, the coals will have reached medium when they are covered with a layer of white ash. If you coals are glowing red, they are too hot. Brush the grill grate well with oil (with a charcoal grill, remove the grate from the grill before brushing to avoid flare-ups).
Sprinkle the cavity with salt and black pepper. Place the fish onto the hot, oiled grate, replace the lid, and grill until the flesh turns opaque and flaky and no longer runs with pink juices. Flip the fish halfway through the grilling, using two spatulas or a spatula and a pair of tongs. Keep warm.
Melt butter in a stainless steel skillet over medium heat. Add morels and sauté, stirring frequently, until softened, approximately 5 min. Add garlic and sauté for another minute or two. Pour in the cream and reduce the heat to low. Allow the mixture to simmer, stirring frequently, until reduced by half. Season with salt and pepper.
Ladle the sauce onto a plate and place the fish on top. Decorate with lemon slices and serve.
If you have never found morels and are interested in trying, check out our handy morel-hunting guide.