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