Tag Archives: walleye

Relevé

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relevé – in French it can mean elevated, sophisticated

Remember when I was excited to try out the new and only Champagne bar in Minneapolis? The Relevé Champagne Lounge is aptly named given the reputation this expensive, world-famous bubbly has.

Well, I think I set my expectations were too high.

I knew that Relevé was part of the Graves Hotel. But what I didn’t know was that it was now just the name of the bar inside Cosmos, the restaurant in the hotel.

We had been to Cosmos once, during Restaurant Week; and we thoroughly enjoyed it. Cosmos is already a swanky little place, so it’s only fitting to combine the two. But this space was nothing new-to-me. And it’s all about me, right? Kidding.

When we walked in, I was surprised that, from what I remembered, there didn’t seem to be any renovation to create this “new” Champagne lounge

It was Just. The Bar. Of The Restaurant.

If anything, some of the seating may have been rearranged and a makeshift extra bar added. Although it looked more like a display/cocktail waitress stand than anything inviting you to order a glass of bubbly.

So we just took a seat at the regular bar.

The Champagne menu was small; well at least by Pops’ standards. But there were more offerings than you’d usually find elsewhere in the Twin Cities, both by the glass and the bottle. So it’s got that.

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Although he didn’t say so, I knew Rob dreaded going to this Champagne Bar. But he really had no choice since I was driving, buying and taking him to see Pentatonix perform live. {Seriously, one of the most incredible concerts ever! Even despite the fact that we among the oldest of fans. 😉

We both decided to go with a cocktail instead of the straight bubbly:

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Rob kind of boycotted the whole Champagne experience by ordering a cocktail sans Champagne…

Nicollet Punch

Nicollet Punch – Captain Morgan 100, Fresh Orange, St-Germain, Pomegranate

Rob thought it was so good that he ordered a second one. I went with the Passion Forward. Only they were out of the passion fruit sorbet. I didn’t mind, the alternative was blood orange sorbet!

Passion Forward - Mionetto Prosecco, Passion Fruit Sorbet

Passion Forward – Mionetto Prosecco, Passion Fruit Blood Orange Sorbet

I loooooved this cocktail! I may make some on my own when I have friends over sometime. I liked how the fruity sorbet slowly fizzed and melted into the dry Prosecco. My sorbet didn’t melt completely, so I ordered a second glass of Prosecco to pour over the top. 😉 I know. I’m a genius.

They have a nice small bar menu with some upscale dishes as well as a few more approachable items. Rob, of course, ordered some sliders:

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Prime Sirloin Sliders – preserved tomato, caramelized onion, garlic mayo & fries

Rob loved them. He also loved the fries so much that they have now made it on his Top 10 Fries in the Twin Cities list. {Which still needs to be updated, especially because there is a new burger that has recently bumped another out of the ranks!} What is it about Champagne Bars and Fries?

I had to go with the Walleye Sliders! They were raved about and it’s just the Midwestern thing to do, especially in a Minnesotan Champagne bar, right?

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Walleye Sliders – spicy tartar sauce & fries

These weren’t what I was expecting! I had envisioned a fried piece of walleye on a bun. But they were more like patties, like you’d find a salmon burger or a tuna cake.

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I had never had walleye like this before. They were very good and unique. I think it’s a great menu item for a hotel hosting out-of-town guests!

So overall, while pricey, we did like the food and the cocktails at the Relevé Champagne Lounge. I was just expecting more in terms of newness. Others may be impressed by the posh interior if dining there for the first time. And it might be quite different later in the evening if the place gets hopping.

Still, next time, we’d forego Relevé and instead go to the Bradstreet Crafthouse on the first floor of the hotel. It’s where we like to take out-of-town guests for a cocktail if we happen to be in downtown Minneapolis. Although, we never did mention that here.

Name a unique cocktail that you’ve enjoyed.

Cheers~
Carrie

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Walleye Two Ways {With Wine Pairings}

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This weekend, I tried to replicate last year’s Pantry Challenge. I made it more restrictive this time, though. After making a list of all of the items I had in my fridge, freezer and pantry, I decided that I could only use items in my home. I couldn’t supplement with any other groceries. I didn’t have too many ideas on what I’d make. I just knew that the list of foods I already had was way too long and varied not to figure out something.

When my parents were in town earlier this summer, my dad stashed some walleye in my freezer. He had caught it when he was out fishing a couple of weeks earlier.

Walleye? What’s a walleye?

That was a question I was asked when a work colleague came into town from Boston a few years back. We were out to dinner and I hadn’t even given a thought to the fact that they wouldn’t see this northern, freshwater fish on the East Coast.

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Growing up, I really didn’t like fish. Part of it may have been that my mom didn’t like it, which means she never really cooked it. The times I did try fish, I didn’t like it because it tasted, well… fishy.

I can’t pinpoint when I started trying and liking fish and seafood, but I can say that it was probably at the end of my college career or shortly thereafter.

On the other hand, Rob is allergic to seafood. So the opportunity to make it this weekend presented itself when he went out of town.

I have to say that I don’t have a lot of experience cooking fish, but I have done it with success. So I started by looking up a pinning a few recipes to find out what were the best methods to preparing walleye, in particular.

What I found?

People really like to fry walleye! I think that’s the way I’ve mostly eaten it, too. But I didn’t want to fry it. I wanted to find a healthier version. I wanted to try something different.

So on Friday night, I made myself some Tuscan Walleye, something I can’t imagine that many people have done. 😉 I weighed my package of vacuum-sealed walleye and learned that it was twelve ounces. Twelve ounces of fish? How was I going to eat that in one sitting? Fish isn’t exactly something that tastes great reheated.

But after I took it out of the package, I found that there were TWO filets! And since I originally couldn’t decide which recipe I wanted to try, I decided I’d have walleye one way on Friday night and another way on Saturday for lunch.

Tuscan Walleye

For the Tuscan Walleye, I put the filet in a baking dish and brushed it with a Tuscan Herb-flavored olive oil that my parents also gave me as a gift.

630Then I seasoned it with salt and pepper. I repeated this on the other side. This blog is not titled Season It Already! for nothing.

631I popped it into a pre-heated 500 degree oven for about seven minutes. In the meantime, I made myself a Caprese Salad. And I’m not talking my usual Poorman’s Caprese. Oh, no.  I went all out with some fresh mozzarella and even added a different brown tomato called the Kumato for some color.

633I drizzled it with the same Tuscan Herb olive oil and seasoned it with some salt and pepper as well.

Dinner was Served!

634Eating this dish out on my back deck as the sun began to set on Friday night. At first, the fish was a little fishy-tasting. But soon, the seasoning took over. It was light and flaky and perfect for a summer day. After finding absolutely no bones, I gave Sham and Sophie each a piece. Bad Idea! They continued to beg from me the duration of my meal.

Wine Pairing

I’d pair the Tuscan Walleye with a nice crisp Italian Pinot Grigio.

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As for my second version of walleye, I decided to do something WILD! A week or so ago, when I was at the store, I impulsively bought a grapefruit because it just smelled so good that day. It’s not a fruit I often eat, so it was still in my fridge. Then I found a recipe for Grapefruit Walleye!

Grapefruit Walleye

Since the recipe calls for 4 to 6 walleye filets, I just divided this recipe by four to cook for one. My one grapefruit was the perfect amount to cover the needed grapefruit juice and sections. However, I think I may have started my grapefruit sauce a little to early, because it really reduced down by the time the fish was done and became more of a chutney.

Grapefruit WalleyeBefore I cooked the fish, I did notice some bones, but I was having trouble getting those little suckers out. So I was just careful when I ate and they came out easily as the fish flaked away.

This time, I added some fresh basil to my Caprese Salad, used only a Kumato and drizzled it with a good quality Italian extra virgin olive oil. The walleye turned out beautifully! I loved the combination of grapefruit with the dill and green onions. I’d make this version again in a heartbeat.

Wine Pairing

I’d pair the Grapefruit Walleye with crisp, citrusy Sauvignon Blanc, of course! Sauvignon Blancs are know for their grapefruity and herbal qualities. With the dill, green onions and grapefruit, this is a match made in heaven!

Thank you, Dad for the delicious walleye!

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What is your favorite way to prepare fish?

Cheers~
Carrie