SASKATCHEWAN

 

Saskatchewan

I have never had the pleasure of going to Saskatchewan but know I'll drive though and make some stops along the way when I take my cross county road trip one of these years. When I spent my summer semester in Moncton in 2019, I met Kaylen and Kristen who were both from Saskatoon. We lived in the same residence together and Kristen was lucky enough to be my neighbour! She told me about the Prussian Carp problem in Saskatchewan's lakes and rivers, so I've created a tasty recipe using them as the main ingredient to take a more sustainable approach to getting rid of them.

While flying over Saskatchewan last year on my way to BC, two young brothers in the row behind me looked out the window and were like, "Woah, we're on top of the desert!" Hearing this made me laugh out loud in my seat! I've learned a bit of Saskatchewan humour from corresponding with Kristen. Our conversation starts something like this. "How are things in Saskatoon, Kristen?" She responds something like, "They're good but still flat!"

• Prussian Carp

Prussian Carp Rolls (Pescatarian)

2 cans Pillsbury crescent rolls

2 tbsp butter

2 large prussian carp fillets, each fillet cut into 8 pieces

16 slices brie, or other white cheese of choice

32 asparagus spears, or 48 fresh green beans

 

Melt butter on medium heat in a frying pan. Add fish pieces and flash fry until almost fully cooked. Unroll crescent rolls flat on baking sheet. Put a slice of brie, carp, 2 asparagus spears or 3 green beans on each crescent roll and roll them up. Preheat the oven and cook according to directions on crescent roll can. A delicious lunch and pairs well with soup!

• New Zealand Mudsnail/Faucet Snail/Channeled Applesnail

Escargot Galore

1 dozen each new zealand mudsnails, faucet snails and channeled applesnails (36 total), deshelled and thoroughly rinsed

4 tbsp butter

1 head garlic, minced

1 onion, diced

1 bunch fresh parsley, chopped

Salt and black pepper to taste

Fresh baguette (optional)

In a small pan, melt butter, onion, garlic and snails. Cook for 10-15 minutes on high heat, continuously stirring. Add salt and pepper to taste and stir in parsley. Serve mixture on a fresh baguette.

• Freshwater Jellyfish

Freshwater Jellyfish Calamari (Pescatarian)

1 freshwater jellyfish, thoroughly cleaned and sliced into rings

1 cup vegetable oil

¼ cup flour

1 lemon, wedged

½ tsp black pepper

4 tsp dried parsley

Additional spices or choice

Marinara or seafood sauce for dipping

In a bowl, mix flour, pepper, parsley and other spices of choice. Dampen jellyfish rings in water and coat in flour mixture. In pan, heat oil and cook jellyfish until golden brown on both side, about 3 minutes per side. Drizzle with lemon juice and dip in your favourite sauce. Enjoy!

• Northern Snakehead

Northern Snakehead Rice (Pescatarian)

3 cups basmati rice, cooked

½ cup butter

4 boneless skinless Northern Snakehead fish fillets, finely chopped

¼ cup olive oil

½ cup fresh cilantro, finely chopped

½ cup parsley, finely chopped

3 lemons, juiced

1 head garlic, minced

1 large onion, diced

In a large pan, add olive oil and onion on medium heat. Cook until onion is translucent and fragrant. Add garlic and stir until the mixture is golden. Add fish and stir until cooked fully. Add butter, cilantro and parsley. Gradually add rice into pan and stir snakehead mixture into it until it's all combined. Drizzle lemon juice on top and enjoy!