Manitoba's Walleye - The Prize Fresh Water Fish
Manitoba Walleye - What's the Fuss?
An amazing recipe for one of Manitoba’s most popular fresh water fish, the Walleye.
Fresh Walleye cooked to a flaky, and light finish.
The Manitoba Walleye is one of Manitoba’s most sought after freshwater fish species in the entire Province. It is fished for both sport and food. Today I will show you how to take this amazing fresh water fish and turn it into an amazing dinner for you to share with your friends and family.
Lake Winnipeg is known as the home of the Greenback, a special looking Walleye with an emerald greenback. They are beautiful fish.
Lake Winnipeg has some of the largest Walleye in the country and sees people from coast to coast venture out to her icy plains every winter.
Speak to someone from Manitoba, and it is a good bet that they have tried Walleye at some point in their life.
Childhood Memories of the Perfect Manitoba Walleye Shore Lunch
Manitoba Walleye are typically cleaned, breaded and deep-fried in canola oil. We call this the “shore lunch.” Paired with some beans, potatoes (usually in the form of fries) and some type of slaw. It is a simple dish, but one that satisfies on so many levels. A little squeeze of lemon and you’re dancing. Grab a cold one from the fridge, all the better.
I love deep-fried Manitoba Walleye. It brings me back to my childhood, sitting at the cabin or on the shore near our tent. We’d often head out for the weekend to some little known lake to see what we could find. More often than not, Walleye were around. Once you find them, you take note. They school up and if the bite is hot, your day is good and your belly full.
Today, we think outside the box
Today though, I am not sharing a recipe of the deep-fried variety. I am mixing it up a bit and showcasing one of my families favourite ways to cook fish. In the oven, wrapped in parchment and left to steam. The flaky finish is heavenly. Not as rough or rustic as our childhood favourite, but equally as good. It lets the Walleye shine rather than just taking over the flavour of the batter and/or breading. It shows how versatile this fish can be, and when we try new things we get a whole new level of appreciation of what it is we are cooking and this, in turn, connects us with nature on a deeper level. For myself anyway, but I hope for you as well.
Check out the Video “How to Cook Walleye in the Oven”
Just below, you will find our YouTube video where we walk you through the recipe from start to finish, including the amazing sauce that we have decided to serve this dish with. Mantss
Oven Baked Fresh Manitoba Walleye Fillets
For the Manitoba Walleye Fillets
- 2 Fresh Walleye Fillets
- 1 Egg (for egg wash)
- 1 Tbsp Dried Nettle
- 1/2 Lemon (sliced thin)
- 1/2 Lemon Juice
- 5 Kalamata Olives (sliced into rounds)
- 6 Baby Tomatoes (sliced in half)
- 1 Tbsp Extra Virgin Olive Oil
- Salt & Pepper
For the Sauce
- 14 g Dehydrated Morels
- 4 Cups of Water (for rehydration – reserve 1/2 Cup)
- 1/4 Cup Butter
- 1 Yellow Onion – Diced
- 3 Garlic Cloves – Minced
- 1 Tsp Flour
- 1/2 Lemon – Juiced
- 1 1/2 Cups Cream
- 2 Bay Leaves
- 1 Sprig Fresh Thyme
- 1 Cup Broccolini – Chopped
- 1 Cup Arugula
- 1 Cup Parmesan – Shredded
- Salt & Pepper
Pre-heat your oven to 350ºF
- Rinse and pat dry your Walleye Fillets
- Brings water to a slow boil and add the morels to the water to rehydrate them.
- Lay out one large piece of parchment paper on a clean surface.
- Place your Walleye fillets in the centre of the parchment leaving roughly an inch or two along each edge.
- Season the fillets with Salt and Pepper and the Nettle.
- Slice the lemon in thin slices and lay them over the fillets.
- Squeeze some lemon juice over the fillets.
- Lay the sliced tomatoes and the olives over the fillets of fish.
- Drizzle some olive oil over the Walleye.
- Brush some egg along the edge of the parchment. This will help seal the parchment.
- Lay another piece of parchment over the fish and fold in the outside edge so that it seals.
- Place in the oven for roughly 20-30 minutes.
- Strain the rehydrated mushrooms from the water. Reserve roughly 1/2 Cup of the mushroom broth.
- Add the butter to a sauce pan and leave it over medium-high heat.
- Add the onions and cook until translucent.
- Add the garlic.
- Add the flour and make a roux.
- Slowly stir in the mushroom broth.
- Turn the heat down to a simmer.
- Chop up the morels and add them to the pan.
- Season the sauce with salt and pepper.
- Squeeze in the juice of half a lemon.
- Add the cream and stir.
- Add the bay leaves and the thyme.
- Add the broccolini and arugula and cook down.
- Remove the bay leaves and the sprig of thyme.
- Add the parmesan and stir constantly as to not let it burn.
- Remove the fish from the parchment sack and plate.
- Smother the fish fillets in your sauce and SERVE.