Preheat oven to 350F

Begin to reconstitute morels if dehydrated. Add them to 1 cup of water (or broth) for approximately 15-20 minutes.

Smear 1-2 Tbsp of olive oil on half of a piece of tin foil (large enough to make an envelope for the fish). Season lightly with salt and pepper. Lay walleye on top of seasoning and oil, drizzle a bit more oil on top of fish fillets, season lightly again. You may also add some onion rings, chopped garlic, or herbed garlic butter on top of the fish at this time. Close over the envelope and set into oven for 30 minutes.

Finely dice the onion and garlic and add to a pan at medium high heat with 1-2 Tbsp of olive oil. Continue to mix and stir while heating. Once the onions and garlic begin to turn translucent and become aromatic, add a splash of the mushroom liquid, then the heavy cream, and a dash of pepper, salt, and thyme to taste. Continue to stir until the cream begins to cook down and thicken.

Remove walleye from the oven and plate along with the rice. Then pour the morel cream sauce over the fish and rice. Serve and enjoy!