A recipe by Émile David
Preparation: 15 min. | Cooking: 20 min.
- Freshly caught fish
- Morel mushrooms*
- Salt and pepper
- Preferably, fillet your fish and set the fillets aside. You can also cook your fish whole. Choose fish of similar size for equal cooking.
- Chop your vegetables and bacon strips. Please note that the smaller the potatoes are cut, the faster they will cook.
- Start a cooking fire. In a large skillet, cook the bacon and save the fat to cook the potatoes. When the potatoes begin to brown, add the asparagus, morels, and onions. Season to taste. Remove from the heat and set aside on a plate covered with paper toweling to absorb the fat.
- In the same skillet, melt the butter to cook the fish. Give your fish some love by seasoning it generously.
- Try to find a nice rock or a big piece of bark that could be used as a serving platter. Pull up a log and enjoy!
* If you don't have morels, use another kind of mushroom. Quick tip: buy a package of dehydrated forest mushrooms at the grocery store. Simply rehydrate them for a few minutes on site, in a little water, before adding them to your mixture.