8 cups cream
8 cups light chicken or poultry stock
1/4 cup black peppercorns
4 large shallots, sliced
3 bay leaves
2 medium onions, sliced
1 head garlic, washed and cut in half
1 bunch thyme
4 cups unpopped popcorn
3 tablespoons canola oil
Finely ground black pepper
Four 5 1/2-ounce boneless fillets walleye
1/2 cup instant flour, such as Wondra
1/4 cup canola oil
1/4 cup butter, plus more if needed
2 cups cremini mushrooms, halved
2 cups fingerling potatoes, poached and halved
10 ounces savoy spinach, washed and stemmed
Freshly ground black pepper
1 lemon, juiced
2 tablespoons chopped fresh Italian parsley
Pinch smoked paprika
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