2 tablespoons butter
6 small spring onions, chopped OR ½ cup chopped chives
4 to 6 large crappie fillets
½ ounce dried morels soaked in ¼ cup sherry for 25 minutes
2 tablespoons dry white vermouth
2 lemons cut in wedges

Melt butter in large cast-iron skillet over medium heat. Add onions and sauté for 3 to 5 minutes. Add fish and cook 4 minutes on each side depending on thickness of fillets. When you turn fillets, add morels and sherry. Stir occasionally. Transfer to warm serving dish. Deglaze the pan with vermouth. Pour the deglazed juices over fillets. Squeeze fresh lemon juice over crappie and morels and serve immediately. Serve with home fries and asparagus.

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