Best List, What To Eat & Where To Eat It

Recipes using fish from Manitoba lakes

Manitoba's pristine coldwater lakes are home to a variety of seafood. These recipes from local chefs use local fish in stunning applications.

Smoked Goldeye and Cauliflower Soup

Smoked goldeye, a local specialty, joins whitefish roe (golden caviar) in this salute to Manitoba lakes in a bowl from deer + almond chef Mandel Hitzer.

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Pickerel Ceviche

Manitoba meets South America in this marinaded pickerel dish from Hermanos that melds classic ceviche preparation with local lake fish. Loads of lime, freshly grilled corn and a punch of jalapeno brighten up the dish.

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Northern Pike Caviar and Bannock Blinis

Roe from Northern Pike play a starring role in this recipe from chef Lorna Murdoch, the chef at prairie cuisine pioneer Fusion Grill. This play on the classic haute appetizer trades the basic blini for a uniquely local version made with bannock.

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Trout Trifle with Horseradish Dressing

In the space that was once The Current at Inn at The Forks, you’ll now find Smith Restaurant. Chef Barry Saunders created this recipe in the restaurant’s former iteration, but we still love the wonderfully clever savoury trifle using local trout.

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Pickerel Cheek Pops

This recipe courtesy of Prairie’s Edge in Kildonan Park is a fun play on pickerel. The delicate white fish is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice.

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Herb-Crusted Pickerel with Lemon-Basil Sauce

Light fillets of pickerel get a crispy coating and a herbaceous lemon-basil sauce in this recipe from Le Garage Cafe.

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Pickerel with Pearl Couscous

This recipe from chef Norm Pastorin of The Cornerstone takes the traditional French preparation for sole meuniere and adapts it to Manitoba pickerel.

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Fish Slices in Sichuan Hot Chile Broth

Pickerel takes a spicy swim in tongue tingling Sichuan chile pepper oil in this Chinese preparation of lakefish from North Garden.

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Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda

Manitoba steelhead trout plays the starring role in this entree from chef Sean McKay from The Mitchell Block. Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish.

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Manitoba Jambalaya

Rye berries add textural pop when mixed with grown quinoa. Add in two types of local sausage and Manitoba trout for a provincial smorgasbord from Era Bistro.

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