6 crevettes tigrées noires, sauce cocktail, citron

COCKTAIL DE CREVETTES

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Carrot Puree, Asparagus, Fingerling Potato, Gremolata

In a pot, combine chopped carrots and vegetable broth. Bring to a boil and then reduce heat, cooking until carrots are tender, about 15-20 minutes. Drain and blend with butter, salt, and pepper until smooth. Set aside.

Prepare the Carrot Puree

Preheat the oven to 425°F (220°C). Toss halved fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.

Roast the Fingerling Potatoes

In a pan, heat olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.

Sauté the Asparagus

Season the walleye fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Cook the fillets for about 3-4 minutes per side until golden and cooked through.

Cook the Walleye

In a bowl, combine parsley, minced garlic, and lemon zest. Mix well and set aside.

Make the Gremolata

On each plate, spread a generous amount of carrot puree. Top with the sautéed asparagus, roasted fingerling potatoes, and walleye fillet. Sprinkle with gremolata before serving.

Plate the Dish

Walleye fillets

Olive oil

Salt

Black pepper

Carrots, peeled and chopped

Vegetable broth

Butter

Asparagus spears

Fingerling potatoes, halved

Parsley, finely chopped

Garlic, minced

Lemon zest

Manitoba Walleye

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Manitoba Walleye Recipe in just 1h . Carrot Puree, Asparagus, Fingerling Potato, Gremolata

Manitoba Walleye Recipe

Ingredients

Fish

Carrot Puree

Asparagus

Fingerling Potatoes

Gremolata

Method

Preparation