These dishes feature Canadian specialities: freshwater fish (walleye and trout), venison (deer meat) and morels (black mushrooms).
The venison is topped with crispy fried sage leaves and garnished with a refreshed venison jus.
The second dish I made was essentially warm salad. The cured fish was torched à la minute on the skin-side only to give a slightly caramelized appeal.
March 12th, 2017