Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar
Chef Makoto Ono, Edohei The first bite of this dish is textural: a creamy mouth feel that is paired with a subtle citrus tang. The dish picks up momentum with…
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Green Deluxe Shrimp Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Cool to the touch, the first note is textural as you bite through the chewy wrapper into the firm meatiness…
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Juicy freshness of the spinach is the first note, which holds steady above the sweet harmony of the shrimp. Spinach…
Flaky Shrimp Ball
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden The delicate ball creates a symphonic blend of texture with a rich mouth feel. First note is the crunch from…
Huitres de Colville Bay au Champagne (Champagne oysters)
Chef Bernard Mirlycourtois, Mirlycourtois' Brasserie Fresh oysters are popular raw, but this elegantly rich recipe calls for poaching them in wine and shallots, which is also good. French truffles may…
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality prawns, Chef Geoff recommends Gimli Fish markets. Ingredients 8 prawns, shelled and deveined 1 Tbsp olive oil 2 Tbsp butter…
Sesame Salmon and Honey Carrot Sabayon
Chef Michael Schafer, Sydney's At The Forks Chef Michael used black and natural sesame seeds to create a tiger striped effect, however either can be used alone. Ingredients 4 salmon…
Smoked Manitoba Goldeye Salad
Chef Gojko Bodiroga, Restaurant Dubrovnik Although goldeye counts are sadly not what they used to be, this local specialty is usually available at Gimli Fish and Independent Fisheries. Call for…
Crayfish Étouffée
Chef Karen Nielsen, La Vieille Gare Louisiana crayfish is available, frozen, year round from local fishmongers. But, the best fresh crayfish are those locally harvested in summer and fall and available…
Sea Salt Crusted Pickerel With Shallot Sauce
Chef Gojko Bodiroga, Restaurant Dubrovnik A unique way to enjoy our province’s most noted fish. The coarse salt is less a flavour enhancer than an environment in which the fish…
Pickerel Ceviche Salad
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot…