Spring Manitoba Whitefish with Wild Leeks

A Spring Symphony of Manitoba Whitefish with Wild Leek and Fiddlehead Fern Salad

Welcome to this week’s edition of our Come Eat With Me Manitoba recipe series, where we celebrate the beauty of seasonal ingredients and local culinary traditions. This week, we are excited to present a stunning dish that not only highlights the natural bounty of Manitoba but also emphasizes food security through the use of locally sourced ingredients. Our featured meal showcases pan-seared wild-caught whitefish fillets paired with a vibrant wild leek and fiddlehead fern salad, all lightly dressed with a delightful Saskatoon berry vinaigrette.

This dish not only captures the essence of spring with its fresh colors and textures but also promotes the importance of sustainable eating practices. The wild-caught whitefish offers a delicate flavor that pairs beautifully with the earthy notes of wild leeks and the unique crunch of fiddlehead ferns. The Saskatoon berry vinaigrette adds a sweet and tangy element that ties the dish together, making it a perfect representation of Manitoba’s rich culinary heritage. Join us in exploring this recipe that celebrates our local resources and enhances our digital literacy in the kitchen through engaging food art.

Here’s the Recipe:

This spring dish is a delightful celebration of Manitoba’s seasonal ingredients. The pan-seared wild-caught whitefish fillets are cooked to golden perfection, while the wild leek and fiddlehead fern salad adds a refreshing crunch and vibrant color. The Saskatoon berry vinaigrette brings a sweet tang to the plate, tying together the freshness of the greens and the richness of the fish, making each bite a harmonious experience that evokes the spirit of the season.

Ingredients

• 2 wild-caught whitefish fillets
• 1 cup fiddlehead ferns, cleaned
• 1/2 cup wild leeks, chopped
• 1/4 cup Saskatoon berries
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• Fresh herbs for garnish (such as dill or parsley)
• Natural elements for plating (stones, moss, etc.)

Instructions

1. Begin by preparing the Saskatoon berry vinaigrette. In a small bowl, combine the Saskatoon berries, olive oil, apple cider vinegar, salt, and pepper. Use a fork to mash the berries slightly and mix until well combined. Set aside.
2. Next, heat a non-stick skillet over medium-high heat. Season the wild-caught whitefish fillets with salt and pepper. Add a drizzle of olive oil to the skillet and carefully place the fillets in, cooking for about 4-5 minutes on each side or until golden brown and flaky.
3. While the fish is cooking, bring a pot of salted water to a boil and blanch the fiddlehead ferns for about 2 minutes until tender. Drain and rinse under cold water to stop the cooking process.
4. In a bowl, combine the blanched fiddlehead ferns and chopped wild leeks. Drizzle with a little olive oil and season with salt and pepper to taste. Toss gently to combine.
5. To plate, arrange the fiddlehead fern and wild leek salad on one side of a rustic wooden plate. Place the pan-seared whitefish fillet beside the salad. Drizzle the Saskatoon berry vinaigrette over the salad and the fish.
6. For a dynamic presentation, take a shot of the vinaigrette being drizzled over the dish, capturing droplets mid-air. Ensure to use soft natural daylight to enhance the freshness of the ingredients.
7. Finally, garnish with fresh herbs and arrange natural elements like stones and moss around the plate to evoke a spring garden. Enjoy your beautifully crafted dish and share it as part of your culinary journey!

Prompt Engineering: How You Can Make This Image:

Photograph a seasonal spring dish showcasing pan-seared wild-caught whitefish fillets, served alongside a vibrant wild leek and fiddlehead fern salad, lightly dressed with Saskatoon berry vinaigrette. Use a 35mm lens at f/4 to emphasize the dish’s textures and colors, capturing the golden edges of the fish and the glossy greens of the salad. Position the plate on a rustic wooden table adorned with natural elements like stones and moss to evoke a spring garden. Shoot from a slight overhead angle to highlight the arrangement, and incorporate soft, natural daylight to enhance the dish’s freshness. Include a dynamic shot of the vinaigrette being drizzled, with droplets suspended mid-air, to convey movement and seasonal abundance. A close-up will reveal the flaky fish, while a wider shot captures the entire plate, inviting the viewer to appreciate the layers of flavor and texture.

About Our 2025 Spring and Summer Program

As part of our Come Eat With Me Manitoba recipe series, this challenge is not just about creating stunning food imagery—it’s about exploring the broader landscape of digital literacy, media arts and how generative AI tools are shaping the future of creativity. Engaging with AI to craft these images, artists develop a deeper understanding of AI-assisted design, digital media, and visual storytelling. This exploration fosters critical skills in creative problem-solving, prompt crafting, and mastering new technology, empowering artists to push the boundaries of their craft while enhancing their digital fluency. Through this process, we’re not only creating art but also learning to navigate the evolving intersection of technology and creativity. Our 2025 Fall and Winter program activities are supported by the OpenAI Researcher Access Program.