Shad With Morels

• 1 ounce dried morels (2 cups)
• 1 tablespoon extra virgin olive oil
• 3 ounces smoked bacon, diced
• 1 1/2 cups chopped red onion
• Salt and ground black pepper
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon minced tarragon
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 pounds boned shad, preferably in one piece, with skin

1. Place morels in a bowl, add about 1 1/2 cups warm water to cover and set aside 30 minutes.
2. Heat oil in a skillet.
3. Add bacon and saute until golden.
4. Remove bacon and place in a bowl.
5. Pour off fat, reserving it, but leave 1 tablespoon in pan.
6. Place onions in skillet and saute over medium-low heat until soft.
7. Season with salt and pepper.
8. Add to bowl with bacon.
9. Drain morels, straining liquid; reserve.
10. Pat morels dry.
11. Add a tablespoon bacon fat to skillet and saute morels 5 minutes.
12. Add to bowl, along with parsley and tarragon.
13. Place morel liquid in skillet and reduce to 3 tablespoons.
14. Stir in 1 tablespoon balsamic vinegar.
15. Add to bowl.
16. Preheat oven to 300 degrees.
17. Divide shad fillet in 4 equal portions.
18. Brush flesh side of shad with a little bacon fat and season with salt and pepper.
19. Place each piece of shad on a square of aluminum foil large enough to enclose it with room to spare.
20. Scatter bacon and morel mixture on top of each portion.
21. Enclose in foil, leaving air space in package.
22. Place foil packages on baking sheet and place in oven for 10 minutes.
23. To serve, place each package on a dinner plate.
24. Open and drizzle top with balsamic vinegar.
25. Serve.

morels, extra virgin olive oil, bacon, red onion, salt, flatleaf parsley, tarragon, balsamic vinegar

Taken from cooking.nytimes.com/recipes/12031 (may not work)