Fishing
Getting hooked
Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.
Three of my favourite flavours of spring come together in this luxurious dish. Feel free to add any other mushrooms if morels are not 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 Jun.-Jul. 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
Food editor Andrew Rochon is equal parts outdoorsman and chef, with a passion for preparing fish and game using natural ingredients.
Three Ontario lodges share their favorite shore lunch fish recipes, all cooked over the fire with their own signature flavors and style.
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Read More Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.
Three Ontario lodges share their favorite shore lunch fish recipes, all cooked over the fire with their own signature flavors and style.
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Morel cream sauce brings a favorite spring flavor to a luxurious dish of fish and wild ramps, perfect for seasonal dining.
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