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Wild Alaska Pacific Cod Fillet with PepperonataServes 4 |
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| 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod
3 tbsp olive oil 2 red peppers, deseeded and thinly sliced 2 yellow peppers, deseeded and thinly sliced 1 large red onion, thinly sliced 1 sprig fresh rosemary 3 tbsp capers Juice of 1 small lemon 12 black olives 4 handfuls fresh baby spinach leaves Salt and freshly ground black pepper |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease a baking sheet with a few drops of olive oilArrange the cod fillets on the baking sheet and drizzle with a little olive oil. Season with salt and black pepper. Transfer to the oven and bake for 18 to 20 minutes, or until the fish is cooked. The flesh will be opaque and should flake easilyWhilst the fish is cooking, heat the remaining olive oil in a large frying pan or wok and cook the peppers, onion and rosemary over a medium heat for about 10 minutes, stirring often. Add the capers, lemon juice and olives, then season with a little salt and pepper
Share the spinach leaves between four serving plates and spoon some of the pepper mixture onto the middle. Place the cod on top, then spoon the remaining pepper mixture over them. Serve at once Cook’s tip: Another time, serve the pepperonata with wild Alaska salmon or halibut fillets – it works well with both of them. |
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Wild Alaska Salmon with Sun-dried Tomato, Parmesan and Basil ToppingServes 4 |
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| Few drops of olive oil
4 x 125-150g (5-6oz) frozen fillets wild Alaska salmon 100g (4oz) sun-dried tomatoes in olive oil, roughly chopped 6 tbsp finely grated Parmesan cheese 150g (6oz) soft cheese About 12 basil leaves Salt and freshly ground black pepper 400g (14oz) asparagus or broccoli Green salad, to serve |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease a baking sheet with a little olive oilArrange the salmon fillets on the baking sheet and season them with a little salt and pepperMix together the sun-dried tomatoes, Parmesan cheese and soft cheese. Snip about half the basil leaves into the mixture and stir to combine. Share the mixture between the salmon fillets, spreading it out to cover the tops. Drizzle with a little more olive oil, then cover loosely with a piece of foil
Bake in the oven for 20 to 25 minutes, removing the foil for the final 5 minutes. Check that the fish is cooked – the flesh will be opaque and should flake easily A few minutes before the fish is ready, cook the asparagus or broccoli in lightly salted boiling water for 4 or 5 minutes. Serve with the fish, accompanied by a green salad. Garnish with the remaining basil leaves Cook’s tip: If the salmon fillets are thawed, remember to cook them for less time – about 15 minutes will be fine. |
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Wild Alaska Salmon Celebration RoastServes 4-6 |
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| 3 tbsp olive oil600g (1lb 6oz) frozen fillet wild Alaska salmon, in one piece
100g (4oz) couscous 150ml (¼pt) hot vegetable stock Finely grated zest and juice of 1 orange 50g (2oz) sultanas or raisins 50g (2oz) ready-to-eat dried apricots, chopped 50g (2oz) ready-to-eat dried cranberries 25g (1oz) blanched almonds or pistachio nuts 25g (1oz) pine nuts 1 tsp ras-el-hanout spice powder 2 tsp chopped fresh rosemary or thyme Salt and freshly ground black pepper 1 orange, sliced, to garnish Rosemary sprigs, to garnish |
Preheat the oven to 150°C, fan oven 130°C, gas mark 2. Drizzle 1 tbsp of olive oil into a large roasting tin and place the frozen salmon on topPut the couscous into a heatproof bowl and add the hot vegetable stock, orange zest and orange juice. Leave to soak and swell for about 10 minutesAdd the sultanas or raisins, apricots, almonds or pistachio nuts, pine nuts, spice powder and rosemary or thyme to the couscous. Season, then stir well. Spoon on top of the salmon, then cover the roasting tin with a sheet of foilBake in the centre of the oven for 45 minutes, then remove the foil and arrange the orange slices and rosemary sprigs on top. Return to the oven to cook for a further 10 to 15 minutes
Cook’s tips: Ras-el-hanout spice powder can be bought from good supermarkets, or try ordering on-line from spice suppliers. If you are using thawed salmon, reduce the cooking time to 30 minutes. |
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Wild Alaska Salmon and Smoked Pollock Fish PieServes 4 |
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| 900g (2lb) potatoes
200g (7oz) frozen fillets wild Alaska salmon 200g (7oz) frozen fillets smoked wild Alaska pollock 100g (4oz) broccoli, broken into small florets 1 bunch spring onions, thinly sliced 500ml tub crème fraiche 2 tbsp chopped fresh dill or parsley Salt and freshly ground black pepper 75g (3oz) mature Cheddar cheese, grated |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5Cook the potatoes in lightly salted boiling water until just tender – about 15 minutes. Cool for a few minutes, then slice themCut the salmon and pollock fillets into chunks and arrange in the base of a large baking dish (or use individual dishes)
Lightly cook the broccoli and spring onions in boiling, salted water for a few minutes, then drain them thoroughly. Add to the baking dish, then tip in the crème fraiche and dill or parsley. Season with salt and pepper, then mix together gently Arrange the sliced potatoes on top, then scatter the grated cheese evenly over the surface. Transfer to the oven and bake for 35 to 40 minutes, until golden brown. Serve at once Cook’s tip: Use unsmoked frozen pollock if you prefer. |
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Wild Alaska Pollock BiriyaniServes 4 |
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| 2 tbsp olive or vegetable oil
1 onion, chopped 2 tbsp Balti curry paste ½ tsp cumin seeds 400g (14oz) frozen fillets wild Alaska pollock, cut into chunks 100g (4oz) frozen peeled prawns 900g (2lb) cooked long grain rice 150g (6oz) frozen petit pois or garden peas 2 tbsp chopped fresh coriander Salt and freshly ground black pepper |
Heat the oil in a large frying pan or wok and fry the onion gently until softened – about 3 minutes. Stir in the curry paste and cumin seeds and cook for another few secondsAdd the chunks of frozen pollock and prawns, stirring them into the mixture. Cook over a medium-low heat, stirring often, for 4 or 5 minutes. Add a splash of water, if neededTip the cooked rice into the pan with the peas and coriander. Season with salt and pepper. Cook and stir for 3 or 4 minutes, until the rice is piping hot and the fish is cooked – the flesh will be opaque and should flake easily. Serve at once in warmed bowls
Cook’s tip: If you need to cook some rice first, use 300g (10oz) and cook for 12 minutes in simmering, lightly salted water. |
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Wild Alaska Pollock and NoodlesServes 4 |
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| 200g (7oz) dried medium egg noodles
2 tsp vegetable stock powder 3 tbsp wok oil or vegetable oil 500g (1lb 2oz) frozen fillets wild Alaska pollock, cut into chunks 500g (1lb 2oz) fresh or frozen stir fry vegetables (spring onions, peppers, broccoli, leeks, carrots, Savoy cabbage, etc.) 1 tsp Chinese 5-spice powder Soy sauce, chilli sauce and freshly ground black pepper |
Put the egg noodles into a heatproof bowl and cover them with boiling water. Add the vegetable stock powder, stirring gently to mix. Leave the noodles to soak for about 6 minutes while making the stir-fryHeat two tablespoons of the oil in a wok or large frying pan, then add the fish chunks, cooking them over a medium-high heat for about 5 or 6 minutes, until cooked. Remove from the wok with a draining spoon and set to one sideHeat the remaining oil in the wok, then add all the vegetables and the Chinese 5-spice powder. Continue to stir-fry for 3 or 4 minutes, or until vegetables are cooked
Drain the noodles thoroughly, then add them to the stir-fry and gently mix them through with the chunks of fish. Season to taste with soy sauce, chilli sauce and pepper, then serve Cook’s tip: Stir the fish chunks carefully so that they don’t break up too much. |
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Wild Alaska Pollock, Butter Bean and Chorizo CassouletServes 4 |
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| 100g (4oz) lardons or smoked streaky bacon, chopped
1 red or white onion, chopped 1 green pepper, deseeded and sliced 1 garlic clove, crushed 100g (4oz) chorizo or salami, chopped 2 x 410g cans butter beans 300g (10oz) frozen fillets wild Alaska pollock, cut into chunks 150ml (¼pt) hot vegetable stock 12 cherry tomatoes, halved 2 tbsp chopped fresh flat leaf parsley Salt and freshly ground black pepper |
Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one sideAdd the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3 or 4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them)Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10 to 12 minutes, or until the fish is cooked – the flesh should be opaque and flake easily
Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve sprinkled with the parsley Cook’s tip: Use canned mixed beans or cannellini beans instead of butter beans, if you like. |
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Wild Alaska Pacific Cod Parcels with Toasted Seeds and Vine TomatoesServes 4 |
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| 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod
2 tbsp olive oil 2 tbsp green pesto sauce Juice of 1 lemon 75g (3oz) seed and nut mix (flaked almonds, pine nuts, sunflower seeds, etc) 25g (1oz) butter 4 small bunches of cherry tomatoes on the vine Salt and freshly ground black pepper |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5Cut out 4 squares of baking parchment or foil, big enough to completely wrap each cod fillet loosely. Drizzle some olive oil onto the centre of each piece of paper or foil and place a piece of cod on top. Spread pesto sauce over the surface of the fish fillets and sprinkle with lemon juiceToast the seed and nut mixture in a dry frying pan for 2 or 3 minutes, stirring constantly. Share between the parcels, packing the mixture on top of the fish. Place a knob of butter on top of each one, then add a bunch of cherry tomatoes. Wrap the paper or foil around each fillet loosely, folding to secure. Lift the parcels into a roasting tin
Bake for 25 to 30 minutes, or until the fish is cooked – the flesh will be opaque and should flake easily. Serve at once Cook’s tip: Use red pesto sauce or sun-dried tomato paste as an alternative to green pesto sauce. |
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Smoked Wild Alaska Pollock and Beetroot Coleslaw CiabattaServes 4 |
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| 350g (12oz) frozen fillets smoked wild Alaska pollock
100g (4oz) fresh beetroot, grated 1 carrot, grated 100g (4oz) white cabbage, finely shredded 2 tsp horseradish sauce 4 tbsp Greek style natural yoghurt or crème fraiche Freshly ground black pepper 2 tbsp olive oil 1 ciabatta loaf Fresh chives, snipped |
Preheat a medium grill. Arrange the frozen pollock fillets on the grill rack and cook them for 12 to 15 minutes, turning once. When cooked, then flesh will be opaque and should flake easilyWhile fish is cooking, make coleslaw by mixing together beetroot, carrot, cabbage, horseradish sauce and yogurt or crème fraiche. Season with black pepperHeat a char-grill pan – or just use the grill when the fish has finished cooking. Split the ciabatta loaf in half horizontally, then cut each piece in two. Sprinkle olive oil over the cut surfaces, then char-grill or grill until lightly browned
Pile some coleslaw on top of each piece of ciabatta, then break pieces of the smoked pollock on top. Serve at once, sprinkled with snipped fresh chives and a little more ground black pepper Cook’s tip: It’s unlikely that you’ll need to use any extra salt as the smoked pollock will add a salty flavour. |
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Grilled Wild Alaska Salmon with Warm Potato and Bacon SaladServes 4 |
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| 4 x 125-150g (5-6oz) frozen fillets wild Alaska salmon
4 rashers smoked streaky bacon 1kg (2lb 4oz) Charlotte or new potatoes, scrubbed 150g (6oz) frozen peas 2 tsp wholegrain mustard 2 tbsp lemon juice 4 tbsp olive oil 2 tbsp chopped fresh chives or spring onions Mint leaves and extra chopped chives, to garnish |
Preheat a medium-hot grill. Arrange the salmon fillets on the grill rack and cook for 15 to 20 minutes, turning once. When cooked, the flesh should be opaque and should flake easily. At the same time, grill the bacon rashers until crispy, then drain on kitchen paperMeanwhile, cook the potatoes in lightly salted boiling water for about 20 minutes, until tender, adding the frozen peas for the final 2 or 3 minutes of cooking time. Whilst they are cooking, mix together the wholegrain mustard, lemon juice, olive oil and chives or spring onionsDrain the potatoes and peas, then share them between 4 warmed plates, snipping the bacon rashers on top
Arrange a hot salmon fillet on top of each portion of potatoes. Spoon over some dressing, sprinkle a few mint leaves and extra chives on top, then serve Cook’s tip: Reduce the cooking time for the salmon to 6 to 8 minutes if the fillets have thawed. |
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Baked Wild Alaska Pacific Cod in BreadcrumbsServes 4 |
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| Vegetable oil, for greasing1 egg white
25g (1oz) plain flour 100g (4oz) golden breadcrumbs Salt and freshly ground black pepper 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod, thawed Lemon wedges, to serve |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease two baking sheets with a little vegetable oilBeat the egg white with 2 tbsp of cold water until lightly foamy. Sprinkle the flour and breadcrumbs onto separate plates, seasoning the flour with salt and pepper
Lightly coat the cod fillets in seasoned flour, then dip them into the egg white. Coat them in breadcrumbs, then arrange on the baking sheets Transfer to the oven and bake for 20 to 25 minutes. Check that the fish is cooked – the flesh should be opaque and flake easily. Serve with lemon wedges Cook’s tip: Roast some potato wedges in the oven at the same time as the fish – but remember that they will take about 45 minutes to cook. |
; "Wild Alaska Pacific Cod Fillet with Pepperonata")
; "Wild Alaska Salmon with Sun-dried Tomato, Parmesan and Basil Topping")
; "Wild Alaska Salmon Celebration Roast")
; "Wild Alaska Salmon and Smoked Pollock Fish Pie")
; "Wild Alaska Pollock Biriyani")
; "Wild Alaska Pollock and Noodles")
; "Wild Alaska Pollock, Butter Bean and Chorizo Cassoulet")
; "Wild Alaska Pacific Cod Parcels with Toasted Seeds and Vine Tomatoes")
; "Smoked Wild Alaska Pollock and Beetroot Coleslaw Ciabatta")
; "Grilled Wild Alaska Salmon with Warm Potato and Bacon Salad")
; "Baked Wild Alaska Pacific Cod in Breadcrumbs")
