BBQ Wild Alaska King Crab Legs with Saffron Aioli

Aioli:

1 egg yolk

1 tsp Dijon mustard

150ml olive oil

1 large clove of garlic, crushed

pinch of saffron

salt and black pepper

juice of ½ lemon

2. Once the oil has been added, whisk in the garlic, saffron, and then add seasoning and lemon juice to taste. Leave to chill for at least 30 minutes

3. Brush the king crab legs with oil and cook on a hot barbecue or griddle for 5-6 minutes a side until smoking hot

4. Serve with plenty of aioli to dip

Cook’s tip: To access the meat, just use a pair of kitchen scissors to cut open the legs- the shell is surprisingly thin

Salt and black pepper

cayenne pepper

smoked paprika

chilli flakes

olive oil

1 small white onion, finely chopped

1 clove garlic, crushed

300ml fish stock

150ml milk

75ml dry white wine

1 bay leaf

2 sprigs thyme

2 medium potatoes cut into 1cm² dice

75g each of wild Alaska salmon, pollock, king crab and Pacific cod, chunked

150ml crème fraîche

zest of 1 lemon

1 tbsp chopped chives, plus extra to serve

2 tbsp chopped parsley, plus extra to serve

• Preheat the oven to 190^oC
• Slice the tops off the pumpkins and scoop out the seeds but don’t throw them away. Place the seeds on a baking tray and sprinkle over salt, cayenne pepper, smoked paprika, chilli flakes and a little olive oil
• Brush the pumpkin bases and tops with olive oil and sprinkle over chilli flakes, and then bake in the oven for 25 minutes. At this stage, also place the pumpkin seeds in the oven and bake for a further 5-10 minutes until golden
• Meanwhile, make the chowder by sweating the onion and garlic in 1 tbsp olive oil in a large pan. Add the fish stock, milk, white wine, bay leaf and thyme, along with a pinch of salt and cayenne pepper
• Bring to the boil and then add the potato cubes. Cover and simmer for 5 minutes or until the potatoes are just about cooked, then add the seafood
• Simmer for 2-3 minutes, until the seafood is cooked through then stir through the lemon zest, crème fraîche, chives and parsley
• Ladle the soup into the pumpkin mugs and scatter over pumpkin seeds, chives and parsley before serving

Cook’s tip: The pumpkin mugs are optional, so leave them out if you are short for time!

Makes 4

I handful parsley, chopped

1 egg yolk

Zest of 2 lemons

100g white breadcrumbs

Zest of 1 lemon

2 eggs, beaten

Salt and black pepper

Oil for frying

Cream Cheese Filling:

100g cream cheese

½ tbsp finely chopped chives

1 garlic clove, finely chopped

Pinch of crushed black pepper

• Place salmon, parsley, egg yolk and the zest of 1 lemon in a blender and blitz to a smooth paste. Season with salt and pepper then cover and refrigerate for 30 minutes
• Meanwhile, combine the ingredients for the filling and then mix together the breadcrumbs with the zest of 1 lemon and a pinch of salt and pepper
• Remove salmon from the fridge and divide into 4. Flour your hands and shape each quarter into a flat oval, about 0.5cm thick
• Dollop a good teaspoon of cream cheese filling into the centre of each oval and then carefully wrap the salmon around the filling, shaping the salmon mixture into an egg shape
• With your left hand, dip the kievs into beaten egg and then drop them into the breadcrumbs, turning to coat with your right hand. Repeat to give a double layer of breadcrumbs. Chill in the fridge for at least 30 minutes
• When you’re ready to cook, half fill a saucepan with oil and heat until breadcrumbs turn golden when added. Carefully lower the kievs into the oil with a slotted spoon and cook over a moderate heat for 4-5 minutes until golden brown
• Remove from the oil with a slotted spoon and drain on kitchen paper before serving

Cook’s tip: If you are short for time, Boursin is a good alternative for the filling. Squeeze a little lemon juice over the spilt open kievs for a delicious zing!

Makes 2

Zest and juice of ½ a lemon

Salt and black pepper

2 x 25cm² short crust pastry squares

10 fine asparagus spears

1 egg, beaten

Spinach & Watercress Pâté:

1 tbsp olive oil

100g watercress

100g spinach

50g asparagus, finely chopped

Zest of 2 lemons, juice of 1

200g mascarpone cheese

2 tbsp chopped dill

• Preheat the oven to 200^oC
• Make the pâté: heat the oil in a large saucepan and wilt the watercress, spinach and asparagus. Cool slightly then use a sieve to squeeze the water out of the vegetables
• Transfer the greens to a blender and add lemon zest, juice, mascarpone cheese and dill. Blend to a smooth paste and season to taste
• Season the salmon fillets and squeeze a little lemon juice over. Take each sheet of pastry and spread a little pate in the centre, then top with a salmon fillet. Cut the asparagus spears to the same length as the fillets and then lay 5 on the top of each
• Brush the pastry edges with beaten egg and fold to wrap the salmon up tightly
• Place the salmon en croutes on a greased baking tray and brush with beaten egg
• Bake in the oven for 25-30 minutes until the pastry is golden brown
• Leave to cool slightly and serve with the remaining pâté and fresh green salad

Cook’s tip: If you are feeling festive, roll out extra pastry and make a bow so the en croutes look like a Christmas present!

Makes 8 mini burgers (or 4 large)

Vegetable oil, for frying

8 mini burger buns

4 tbsp soured cream

Coriander leaves, to serve

Burgers:

400g wild Alaska salmon, skinned

50g white breadcrumbs

1 egg white

1 red chilli, deseeded and finely chopped

Zest and juice of 1 lime

1 shallot, finely chopped

1 tbsp sweet chilli sauce

2 tbsp chopped coriander

Pinch of salt and black pepper

Tomato Relish:

2 small shallots, roughly chopped

1 clove garlic, crushed

1 tbsp chilli or olive oil

100g cherry tomatoes, roughly chopped

200g tinned tomatoes

4 tsp Worcestershire sauce

3 tsp honey

2 tsp white wine vinegar

1 tsp Tabasco sauce

• Place all the burger ingredients in a food processor and pulse to form a paste
• Divide the mixture into 8, flour your hands and make round patties out of each portion. Cover and leave to chill in the fridge for at least ½ hour
• Meanwhile, make the relish: sweat the shallots and garlic in chilli oil, add the cherry tomatoes and cook for 2 minutes before adding in the rest of the relish ingredients. Simmer for 15-20 minutes until glossy and thick. Season to taste then leave to cool
• When you are ready to cook, heat a little oil in a non-stick frying pan. Carefully place the burgers in the oil and cook for 2-3 minutes a side, over a moderate heat, until firm and golden brown
• To serve, slice the burger buns in half, top with soured cream, Alaska salmon burger, relish and coriander leaves

Cook’s tip: Burgers can be prepared the night before – just leave covered in the fridge until you’re ready to cook

Makes 4

150g pumpkin, roughly chunked

½ red onion, sliced

2 sprigs rosemary, leaves removed

2 cloves garlic, roughly chopped

1 ½ tbsp balsamic vinegar

1 tbsp olive oil

1 tsp runny honey

½ tsp cumin seeds

1 tbsp pumpkin seeds

½ tsp chilli flakes

150g wild Alaska salmon

450g puff pastry

1 egg, beaten

Salt and black pepper

• Preheat the oven to 200^oC
• Place the tomatoes, pumpkin, red onion, rosemary and garlic in a roasting tin. Combine the balsamic, olive oil and honey and stir into the vegetables. Roast in the oven for 25 minutes
• Remove the vegetables from the oven and sprinkle over cumin seeds, pumpkin seeds and chilli flakes. Lay the salmon on top and roast for a further 5 minutes
• Meanwhile, roll out the pastry and cut out 4 x 12cm² Halloween shapes such as pumpkins and stars. Transfer to a baking tray and lightly score a 0.5cm margin around the edge of the pastry shapes then prick the inner shape with a fork. Brush with egg wash
• Remove the salmon and vegetables from the oven and leave to cool slightly before flaking the salmon with a fork. Gently combine the salmon and vegetables and then spoon onto the inner shape of the pastry
• Bake in the oven for 10-15 minutes until the pastry is crisp and golden brown

Cook’s tip: Just use butternut squash if you can’t get hold of pumpkin. Try adding peppers and leeks to the vegetable mix

Makes 15

Sweet chilli sauce, to serve

Fishcakes:

1 x 418g can red or pink wild Alaska salmon

2 tbsp chopped spring onions

1 handful coriander, chopped

½ red chilli, deseeded and chopped

½ tbsp grated root ginger

½ tbsp Thai red curry paste

1 egg

Zest of 1 lime, juice of half

2 tbsp cornflour

1 clove of garlic, crushed

Pinch salt and black pepper

• Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks
• Place all the ingredients for the fishcakes in a food processor and blend to form a smooth paste. Leave to chill in the fridge for at least ½ hour
• When you are ready to cook, heat a little oil in a non-stick frying pan. Drop spoonfuls of fishcake mixture into the oil and use the back of a spoon to gently shape the cakes into rounds
• Cook for 1-2 minutes a side until firm and golden brown

Cook’s tip: These fishcakes are delicious hot and cold – just serve with plenty of sweet chilli sauce

Wasabi and Ginger Cured Wild Alaska Salmon

1 ½ tbsp wasabi powder

60g salt

60g caster sugar

1 ½ tbsp sake

1 tbsp grated root ginger

Wasabi and lemon mayonnaise:

4 tbsp light mayonnaise

3 tsp wasabi powder

Zest and juice of 1 lemon

1. Mix together the ingredients to make a cure
2. Coat the salmon with the cure and wrap tightly in cling film
3. Place the salmon in a container and weigh down with weights
4. Leave the salmon in the fridge to cure for  2 days
5. When you are ready to serve the salmon, carefully unwrap the cling film and loosely wash off the cure
6. Pat the salmon dry and slice thinly
7. Mix together the ingredients for the wasabi mayonnaise
8. Serve fine slices of cured wild Alaska salmon with a little wasabi mayonnaise and strips of sushi ginger

Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks

Serves 4

1 green pepper, sliced into 8

Marinade:

Zest and juice of 2 lime’s

2 cloves garlic, crushed

2 tbsp finely chopped mint

2 tbsp finely chopped oregano

2 tbsp finely chopped coriander

4tbsp olive oil

• Mix together all the ingredients for the marinade and reserve half for a dressing
• Use the other half to marinade the salmon, halloumi and green pepper. Cover and leave in the fridge for at least an hour
• Thread cubes of marinated salmon, halloumi and pepper onto 4 skewers and cook for 4-5 minutes on the bbq or hot griddle, turning halfway, until the salmon is cooked
• Serve with plenty of the remaining garlic and lime-herb dressing

Wild Alaska salmon goujons coated in zesty, seeded breadcrumbs with fennel slaw

Makes 6 Salmon fingers

Breadcrumbs:

70g dry breadcrumbs

20g pumpkin seeds

20g sunflower seeds

20g sesame seeds

Finely grated zest of 1 lemon

2 tsp chilli flakes

1 tsp paprika

Fennel slaw:

1 tbsp walnut oil

1 tsp wholegrain mustard

1 tsp white wine vinegar

Zest and juice of 1 lemon

1 fennel bulb, grated or finely sliced

1 handful coriander, chopped

1. Preheat the oven to 190oC
2. Mix together all the ingredients for the breadcrumbs and pour onto a large plate
3. Season the salmon fingers with both salt and pepper before coating in flour
4. Dip the flour-coated salmon into beaten egg and then coat in breadcrumbs. Place onto an oiled baking sheet
5. Cook in the oven for 8-9 minutes, turning half way, until the fingers are golden brown
6. Meanwhile, mix together all the ingredients for the fennel coleslaw and season to taste.
7. Remove the goujons from the oven and serve with plenty of fennel coleslaw

Cook’s tip: Spray the fish fingers with spray oil before placing in the oven to give an even crunchier, golden coating

Canned wild Alaska salmon, ricotta and dill ravioli with caper butter sauce

Serves 4

4 tbsp ricotta cheese

1 egg white

1 ½ tbsp chopped dill

Finely grated zest of 1 lemon

2 tbsp grated parmesan cheese

Salt and black pepper

Homemade Pasta:

600g 00 flour

6 eggs

1 egg, beaten (to seal the ravioli)

Dill and caper butter:

100g unsalted butter

2 tbsp chopped dill

1 tbsp chopped capers

Juice of 1 lemon

Pinch of ground black pepper

1. Make the pasta by blending the flour and eggs together in a food processor until the mixture forms a stiff dough. Kneed for a few minutes before wrapping in cling film and chilling in the refrigerator for 1-2 hours.
2. Next, blend together all the filling ingredients, seasoning to taste. Leave to set in the fridge for an hour.
3. To make the ravioli, use a pasta machine (or rolling pin) to give thin sheets of pasta. Brush with beaten egg and, at intervals, place teaspoonfuls of salmon filling onto one of the sheets.
4. Carefully, top the pasta sheet with spoonfuls of filling, with another sheet of pasta. Use your hands to gently press down around each spoonful of filling to seal the two sheets of pasta.
5. Use a pastry cutter or knife to cut around the filling to give individual ravioli’s. Carefully lift each ravioli up and place on a baking sheet lined with greaseproof paper. Leave in the fridge for at least 30 minutes. Repeat with the remaining sheets of pasta.
6. When you are ready to cook, carefully lower the ravioli into salted boiling water and cook for 3-4 minutes, until the pasta has softened.
7. Meanwhile, melt the butter in a heavy based saucepan and add in the remaining ingredients for the sauce.
8. Drain the ravioli and divide between 4 plates. Serve with plenty of dill and caper butter

Cook’s tip:  You may have some pasta left over, if this is the case it will keep in the fridge for 1-2 days, or 3 months in the freezer.

Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks

Serves 4   

Breadcrumbs:

4 tbsp olive oil

1 clove garlic, crushed

60g dry white breadcrumbs

Finely grated zest of 2 lemons

1 tbsp chopped parsley

• To make the breadcrumbs, heat the olive oil in a frying pan and add the garlic. Cook until the garlic just starts to colour and then add in the breadcrumbs and lemon zest. Remove from the heat
• Melt the butter and add the pollock fillets. Cook for 2 minutes a side. Add the leeks half way through.
• At the same time, fry the chorizo slices in 1 tbsp hot oil for 1-2 minutes, reserve the oil
• Reheat the breadcrumbs if they have cooled and then stir in the chopped parsley
• Serve the pollock fillets with a spoonful of breadcrumbs, baby leeks, chorizo, a drizzle of chorizo oil and a squeeze of lemon juice

Alaska Pacific cod loins steamed over saffron wild rice, chorizo, olives and summer vegetables

100g chorizo, sliced

1 yellow pepper, sliced

150g aubergine, cubed and seasoned

1 courgette, sliced

50g sun blushed tomatoes

250g wild rice

Pinch of saffron

2 tsp paprika

200ml white wine

300ml vegetable stock

500g cod loins, sliced into 5cm portions and seasoned

1 large handful coriander, chopped

1 spring onion, sliced

25g pistachios, chopped

½ lemon, to squeeze juice

Salt and black pepper

1. Sweat the onion and garlic in olive oil until translucent, then add the chorizo. Cook for a further minute to release the oils from the chorizo, then add the peppers, aubergine, courgette and sun blushed tomatoes
2. Once the vegetables have began to brown and soften, add the rice, a little saffron and paprika. Stir and then add in white wine and stock. Season well with salt and black pepper
3. Sit the cod on top of the rice and top each with a little saffron
4. Cover and cook on the hob for 20-30minutes until the rice and cod are cooked
5. Serve with plenty of coriander and pistachios and squeeze over a little lemon juice

PHIL VICKERY’S JAPANESE-STYLE GRILLED MARINATED WILD ALASKA SOCKEYE SALMON

Serves 4

Preparation time – 30 minutes.

Cooking time – 15 minutes.

200mls mirin (sweet fermented Japanese rice liqueur)

150mls soy sauce

1 tbsp brown miso paste

1 tbsp toasted sesame oil

2 tbsp castor sugar

2 tbsp sherry vinegar

Chutney

60g fresh mint leaves, washed well and chopped finely

2 large, ripe tomatoes chopped

2 heaped tsp green chilli, chopped

2 cloves of garlic, peeled and finely chopped

2 tbsp olive oil

finely grated zest and juice from 1 large lime

salt

freshly milled pepper

• Place the mint, tomatoes, chilli, garlic, lime juice and zest and olive oil into a bowl and mix well.
• Spoon into a bowl, season with salt and pepper to taste.
• Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, and then bring to the boil.
• Turn down the heat and simmer the sauce until you have about 150mls.
• Remove from the heat and cool.
• Once cooled, pour half over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
• To cook the salmon, pre heat the grill to its hottest setting.
• Lift out the salmon, leaving a little sauce on the fish, then place onto a grilling tray or dish.
• Cook for 6-8 minutes, depending on the temperature of the grill, or until the salmon is JUST cooked, best left undercooked.
• Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
• Serve the salmon with the sauce and the chutney.

WILD ALASKA PACIFIC COD WITH EGG, CAPER AND HERB DRESSING

4 persons

 Preparation time: 15 minutes.

Cooking time: about 10 minutes, approx

2 tbsp flour

4 tbsp extra virgin olive oil

2 hard boiled eggs, sieved

1 tbsp capers, finely chopped

4 medium gherkins, finely chopped

4 tbsp roughly chopped parsley

4 shallots, peeled and chopped very finely

6-8tsp olive oil

zest and juice of ½ lemon

salt and freshly milled black pepper

A selection of salad leaves, or a few baby spinach leaves and soft herbs like basil, dill, chervil, tarragon.

Add the olive oil and finally the lemon juice and zest, season well and leave to infuse for 20 minutes.

Meanwhile season the fillets all over with salt and pepper, then rub with the flour.

Heat the olive oil in a griddle or frying pan.

Cook for 4-5 minutes on each side, do not overcook.

At this point, remove from the pan and leave in a warm place to rest and finish cooking.

Arrange a few salad leaves in the centre of a large plate, top with the hot cod and spoon over the dressing.

The centre of the fish will be warm and undercooked, that is perfect.

CAJUN WILD ALASKA SOCKEYE SALMON

2 persons

Preparation time:- 10 minutes.

Cooking time:- 8-10 minutes.

4 tbsp olive oil

For the rub

2 tsp dried thyme

2 tbsp paprika

1 tbsp ground black pepper

3 tsp cayenne powder

2 tbsp dried garlic powder

1 tsp celery salt

1 tbsp ground seed coriander

Mix well together.

For the dressing

100g fat free natural yoghourt

10g chopped fresh mint

10g white wine vinegar

2g cracked black pepper

2 tbsp runny honey

Mix well together

75g watercress sprigs

Make up the dressing and stir well.

Serve asap with watercress and yoghurt dressing

Wild Alaska Salmon with Pea Mousse, Dill Mayonnaise and Quail Eggs      

 Serves 4

4 sprigs dill

500ml olive oil

8 baby leeks

6 quail eggs

salt and black pepper

pea mousse:

1l chicken stock

600g frozen peas

450ml double cream

8 gelatine leaves, soaked in cold water

2 egg whites

dill mayonnaise:

2 egg yolks

1 tsp white wine vinegar

300ml olive oil

1 tbsp Dijon mustard

1 small bunch dill, chopped

• Place each salmon fillet in vacuum pack with a slice of lime, sprig of dill, enough olive oil to just cover and pinch of salt. Seal bags and set aside

• For pea mouse, bring chicken stock to boil and blanch peas for 2 minutes. Remove peas from stock and blend in food processor, adding enough chicken stock to form a purée. Sieve purée into bowl over ice. Heat 2 tbsp cream and whip remainder. Add gelatine to hot cream, melt, then cool. Whisk egg whites to stiff peaks. Add gelatine cream to pea purée and fold in whipped cream. Fold in beaten egg white, season and leave in fridge to set

• For dill mayonnaise, place egg yolks, vinegar, mustard and a pinch of salt in bowl and whisk, adding 300ml olive oil  to give a thick consistency. Stir in dill and adjust seasoning with salt and juice of one lime

• Blanch baby leeks for 2 minutes or until tender, refresh in ice water and set aside

• Place vacuum packs in a water bath at 48 ºC for 16 minutes. Remove salmon from bags and drain

• Meanwhile, bring pan of water to boil, remove from heat and sit quail eggs in hot water for 2 ½ minutes. Once cooked, plunge eggs into cold water

• To serve, heat leeks in pan with butter, place salmon on plate with a quenelle of pea mousse, mayonnaise and soft boiled quail eggs

Wild Alaska Salmon Teriyaki with Egg Noodles

Serves 2

1 tbsp sesame oil

1 carrot, cut into juliennes

½ red pepper, cut into juliennes

½ yellow pepper, cut into juliennes

50g bean sprouts

15g pickled ginger

2 raw king prawns, peeled

teriyaki:

200ml soy sauce

2tbsp rice vinegar

1 tbsp fish sauce

½ tbsp sugar

1 red chilli, finely chopped

1 thumb ginger, finely chopped

1 garlic clove, finely chopped

• Put ingredients for Teriyaki into pan, combine, reduce by half and then chill

• Marinade salmon for 20 minutes. Pan-fry, skin side down, for 2-3 minutes a side. Reserve the marinade

• Cook noodles, strain and toss in hot sesame oil

• Heat sesame oil in wok and add carrots, peppers and bean sprouts. Stir fry for 2 minutes, add pickled ginger and 2 tbsp of marinating  sauce

• Stir fry prawns in a little of the remaining marinade

• Serve salmon fillet and prawn with vegetables and noodles and drizzle over plenty of teriyaki sauce

Wild Alaska Salmon Tartare with Apple Salad and Quail Eggs

Serves 4

25ml vinegar

25g sugar

2 x 125g fillets wild Alaska salmon

1tsp chopped dill

1 tsp chopped parsley

10 capers, chopped

1 shallot, finely chopped

1 tomato, chopped

1 gherkin, chopped

juice of 1 lemon

4 quail eggs

1 russet apple

5g brown mustard seeds

10g wild Alaska salmon roe

lemon mayonnaise , to serve

olive oil

• Put some salt on cucumber slices, leave for 10 minutes, then rinse. Heat a little water with vinegar and sugar together in a non reactive pan until sugar dissolves, add cucumber and leave to cool
• Dice salmon into very small cubes and place in bowl. Add dill, parsley, capers, shallot, tomato, gherkin and some lemon juice. Mix well, season and refrigerate
• Put quail’s eggs into boiling water for 2-3 minutes then plunge straight into ice water
• Peel apple and slice into julienne. Place in bowl with mustard seeds, a squeeze of lemon juice and season to taste
• To serve, dry cucumber slices and arrange in an overlapping circle. Place a ring in the centre. Halve quail eggs and place in ring, then fill with salmon
• Remove ring.  Garnish salmon with lemon mayonnaise and top with wild Alaska salmon roe. Serve with the apple salad

Wild Alaska Salmon and King Prawns with Shimeji Mushroom Sauce

Serves 2

½ egg white

200ml double cream

4 large spinach leaves, washed and stalks removed

2 raw king prawns, peeled

50g samphire

salt and pepper

cream sauce:

small knob butter

1 small shallot, finely chopped

dash of white wine

250ml fish stock

small knob butter

25g baby shimeji mushrooms

100ml single cream

salt and pepper

• Skin and dice wild Alaska salmon. Blend in food processor to smooth paste. Add egg white and mix well. Place mixture in a cold bowl. Gradually stir in cream and season to taste. Spoon the mousse into a piping bag and refrigerate
• Place spinach leaves on clean kitchen cloth, overlapping edges. Place another cloth on top and pour boiling and then cold water over. Roll up and squeeze out water. Lay cloths out, take off top one, peel off square of spinach and cut in 2
• Make a cut on underside of each prawn and wrap each in spinach
• Lay out 1m of cling film. At one end, pipe 2 parallel lines of salmon mousse, 2cm longer than the prawns, to touch each other. Place spinach-wrapped prawn in centre of mousse and pipe another 2 lines on top
• Take closest end of cling film and wrap around salmon. Continue to roll until the end. Repeat to make another sausage with the other spinach-wrapped prawn
• Twist and tie a knot at each end of the cling film to form a sausage and then drop sausages into boiling water. Simmer for 15-20 minutes
• Sweat shallots in butter. Add a dash of white wine and reduce by 2/3. Add hot fish stock and reduce by half. Remove from heat and sieve
• Melt small knob of butter, add mushrooms and cook for 1-2 minutes. Add reduced stock and cream. Reduce to coating consistency and season to taste

Wild Alaska Salmon and Pacific Cod with Caper and Cheese Sauce

Serves 2

1 x 100g fillet wild Alaska salmon

½ egg white

100ml double cream

2 x 150g wild Alaska Pacific cod loins

small handful of large spinach leaves, stalks removed

salt and pepper

caper and cheese sauce:

100ml double cream

20g grated white cheese

10 baby capers

serve:

8 baby asparagus spears

small knob butter

• Skin and dice wild Alaska salmon. Blend in food processor to smooth paste, add  egg white and mix well
• Place mixture in cold bowl and gradually stir in cream, season to taste and place in fridge
• Place spinach leaves onto clean kitchen cloth, overlapping edges and place another kitchen cloth on top. Put into a clean sink and pour over boiling water. Pour cold water over the cloths, roll up and squeeze water out
• Lay cloths out and take the top one off carefully. The spinach will have cooked and become a square sheet. Peel off and place on a chopping board
• Slice cod in half lengthways. Cut spinach into 4 large pieces and place on each piece of cod
• Spread mousse onto a spinach and cod half, and place other half on top. Press down and scrape away any mousse from the edges and roll fish in cling film 4 or 5 times. Tie a knot either side
• Drop fish into boiling water and simmer for 10 minutes. Stand in hot water for a further 3 minutes, remove and cut one end of cling film. Drain excess liquid and stand for 2-3 minutes
• Bring cream to boil in shallow pan. Add cheese, allow to melt, thicken to a coating consistency and add capers
• Blanche asparagus, drain and toss in a knob of butter
• Remove fish from cling film, pat dry and cut in half at an angle. Serve with a little sauce and asparagus spears

Wild Alaska Pacific Cod with Mixed Seafood in a Thai Style Broth

Serves 2

1 clove of garlic, finely chopped

1 shallot, thinly sliced into rings

6 live mussels

1l fish stock

2 x 150g wild Alaska Pacific cod loins

4 raw king prawns

4 scallops

1 red chilli, deseeded cut into fine strips

2 lemon grass spears, sliced into fine strips

1 small piece of galangal, peeled and thinly sliced

1 small piece of ginger, grated

12 Thai or baby asparagus

2 tbsp chopped coriander

• Add oil to pan, sweat off garlic and shallots for 3 minutes. Add mussels and a little fish stock. Cover and cook until mussels open
• Remove mussels and place in covered bowl to keep warm
• Add remaining fish stock to pan and poach cod, prawns and scallops separately, placing each in covered bowl to keep warm
• Add chilli, lemon grass, ginger and galangal to fish stock, bring to boil and simmer for 8-10 minutes
• Blanche asparagus in boiling salted water for 3-5 minutes. Drop into ice cold water
• Reheat asparagus in fish stock broth
• Arrange fish in a serving bowl with asparagus. Add coriander to the stock
• Ladle over hot fish stock broth and serve. Noodles can be served with this dish  

Wild Alaska Pacific Cod with Coconut, Chilli and Lime Crust

Serves 2

2 chillies, finely chopped

juice of 1 lemon

1 tbsp caster sugar

50g desiccated coconut

75g butter, melted

7g ground coriander

7g ground cumin

salt and pepper

rice:

50g of wild rice

50g basmati rice

1 shallot, finely chopped

1 clove of garlic, crushed

50g butter

100g okra, deseeded and finely sliced

1 red pepper, deseeded and finely sliced

salt and pepper

• Place chillies in a pan with lemon juice, sugar and desiccated coconut. Cook slowly until liquid evaporates
• Cool coconut, add melted butter, coriander and cumin, season to taste
• Spread mixture on cod and place onto greased baking tray
• Bake at 180°C for about 7-10 minutes or until crust browns slightly and fish is cooked
• Place wild rice in pan with boiling, salted water. Bring to boil til cooked
• Cook basmati rice in same way
• Sweat shallots and garlic in butter, add okra and peppers. Cook for 5-6 minutes, season. Add boiled and wild rice
• Serve together with the wild Alaska Pacific cod

Wild Alaska Pacific Cod En Papillote with Mussels and Saffron Sauce

Serves 3

50g butter, plus extra to grease

1 carrot, cut into thin strips

1 leek, cut into thin strips

5 basil leaves

1l fish stock

50ml noilly prat

1 egg white

2 shallots, finely chopped

100g mussels, cleaned

1l white wine

2g sea salt

2g saffron

200ml cream

100g samphire, blanched

Divide carrot, leek and basil leaves across centres of each round and put cod on top

Splash a small amount of fish stock and noilly prat over each loin and vegetables. Season with salt

Brush edges of paper rounds with egg white, fold each in half to bring edges together, seal and fold over. The egg white will set as the fish cooks and seal the bag

Ensure cod and vegetables are in the centre of the bag and bake for 10-15 minutes. As fish cooks, the bag will expand

Sweat down shallots in butter and add the mussels. Add wine, cover and allow mussels to open up shaking the pan from time to time

Once mussels are cooked, remove and keep warm in a bowl covered in cling film

Quickly blanch the samphire, and plunge into iced water

Sieve mussel stock and discard shallots. Add saffron. Boil and reduce by half. Carefully add cream. Reduce to a coating consistency and season

Remove mussels from shells and add to sauce.

Open bag, add samphire to each and spoon over fish to serve

Wild Alaska Hot Smoked Salmon with a Cream Top and Orange Dressing

Serves 2

150g sugar

1 x 600-800g side wild Alaska salmon

100ml double cream

juice of 2 lemons

juice of 2 oranges

olive oil

20ml white wine vinegar

herbs, to garnish

• Mix salt and sugar. Lay salmon skin side down onto tray and spread salt mix over top. Leave for 2 hours or until the surface of the salmon is firm to touch
• Wash off salt and sugar and dry salmon
• Place salmon onto smoking tray, skin side down, and brush with olive oil
• Smoke salmon at 65°C for 20 minutes, or until salmon is cooked
• Remove from smoker, allow to cool and chill
• Semi- whip double cream, add juice of 1 lemon, season and taste, adding more lemon juice if necessary. The cream should be at stiff peak stage
• Place juice of oranges into a pan, heat and reduce by half, then cool and chill
• Combine chilled orange juice with a little vinegar and then whisk in olive oil
• Flake hot smoked salmon
• Place chefs ring in middle of serving plate and fill with salmon. Press down to leave a 5mm rim
• Spoon cream onto salmon and smooth over with pallet knife. Remove ring
• Drizzle orange dressing around salmon and garnish

Wild Alaska Salmon Wrapped in Pancetta with Cauliflower Purée

Serves 2

8 slices pancetta

cauliflower puree:

250g cauliflower

250ml milk

75ml double cream

orange butter sauce:

juice of 2 oranges

50ml white wine

125g butter

serve:

1 bunch baby asparagus

2 x 150g fillets wild Alaska salmon

8 slices pancetta

cauliflower puree:

250g cauliflower

250ml milk

75ml double cream

orange butter sauce:

juice of 2 oranges

50ml white wine

125g butter

serve:

1 bunch baby asparagus

• Skin salmon fillets and season. Wrap each fillet tightly in 4 slices of pancetta and then in cling film
• Cook cauliflower, milk and cream in a pan with a little salt, simmer for 10-12 minutes
• When cauliflower is tender and liquid reduces, drain and reserve the liquor
• Blend cauliflower with 150ml of cooking liquid, purée, sieve and season. Set aside
• Put orange juice and wine in a pan, boil and reduce by 2/3 
• Fill a pan with salted water, boil and cook asparagus until tender, plunge into ice
• Take hot orange and wine reduction and whisk in small knobs of butter over heat. Do not boil. The sauce will thicken to consistency of double cream
• Heat a non-stick pan for the salmon and add olive oil when hot
• Cook salmon for 4-5 minutes on each side until pancetta caramelises and colours. It will carry on cooking after leaving the pan so allow to stand for 2-3 minutes in a warm place
• Sauté asparagus in butter and season. Heat up cauliflower puree
• Plate dish with asparagus in centre and 3 ‘teardrops’ of cauliflower puree around edge. Slice salmon in half at an angle and place next to each other on top of the asparagus. Drizzle orange sauce around edge

Seared Cured Wild Alaska Salmon with Seaweed Salad

Serves 6, as a starter

2 tbsp sunflower oil

cure:

3 tsp salt

3 tsp sugar

¼ tsp ground white pepper

dressing:

2 tbsp light soy sauce

1 tbsp mandarin juice

1 tbsp grapefruit juice

1 tsp lime juice

1 tsp lemon juice

1 tsp sugar

1 tsp toasted sesame oil

2 tsp sunflower oil

salad base:

50g dried seaweed mix, soaked in cold water, to quadruple in size and weight

garnish:

1 tsp black sesame seeds, toasted

1 tsp white sesame seeds, toasted

75g pickled ginger, drained and julienned

• Skin wild Alaska salmon, pin bone and trim away brown meat, wash and dry
• Mix cure ingredients, sprinkle evenly over both sides of salmon, and leave covered on non metallic plate for 30 minutes and then thoroughly dry
• Combine dressing ingredients, taste and adjust seasoning with sugar and soy sauce
• Drain seaweed, rinse in cold water and place on kitchen paper. Toss in dressing and set aside
• Heat frying pan till smoking, add 2 tbsp sunflower oil, carefully lay in salmon and sear for 20 seconds a side
• Place salmon on cold plate. When cool, wrap in cling film to maintain shape and moisture of the fish. Refrigerate for cold starter or slice immediately for warm starter. Rest fish for at least 5 minutes before serving
• Slice seared salmon on the slant into 12 thick slices and remove surrounding cling film
• To serve, combine garnish ingredients. Form a line of dressed seaweed salad on plate and lay 2 slices of salmon on top. Top each salmon slice with small amount of ginger and sesame seed garnish and drizzle over any remaining dressing

Saffron Infused Wild Cod with Cherry Tomato and Avocado Salad

Serves 4

1 bay leaf

pinch saffron

1l fish stock

4 x 150g wild Alaska Pacific cod loins

salt and pepper

tomato and avocado salad:

12 cherry tomatoes

1 avocado, peeled and stone removed

4 handfuls frisee salad leaves

grapefruit vinaigrette:

juice of 1 grapefruit

1 tbsp white wine vinegar

5 tbsp olive oil

caster sugar, to taste

salt and pepper

• Place peppercorns, bay leaf and saffron into fish stock and boil. Allow to simmer for 5 minutes
• Season cod and place into infused stock. Simmer. Cover with a round of greaseproof paper. Poach for 6-8 minutes 
• Slice cherry tomatoes into 6 and avocado into 8, and combine with salad leaves
• Place grapefruit juice in bowl with vinegar. Gradually add oil, whisking to emulsify. Taste and season, adding a little sugar to balance the sharpness of the grapefruit
• Remove fish from stock, drain and serve with salad

Wild Alaska Pacific Cod with Chorizo and Lentil Casserole and Sun-Dried Tomato Butter

Serves 4

sundried tomato butter:

75g butter, softened

150g sun-dried tomatoes, roughly chopped

25g flat leaf parsley, chopped

lentil casserole:

1l hot chicken stock 

250g Le Puy lentils, soaked in cold water

50g extra-virgin olive oil

100g chorizo, skin removed and cut into 5mm slices

½ onion, diced

100g carrot, diced

1 celery stick, diced

½ leek, diced

½ bay leaf

1 small sprig rosemary

salt and pepper to taste

garnish:

1l vegetable oil

5cm length of leek, cut into juiliennes, to serve

salt

• Place softened butter into food processor, add sun-dried tomatoes and flat leaf parsley and season. Blend until well combined. Spoon butter on to a piece of cling film, roll into a sausage shape. Place in freezer to harden
• Warm olive oil in a pan, add chorizo and cook for 2-3 minutes. When the oil turns red, remove chorizo and set aside. Take out a few spoonfuls of chorizo oil to use later. In the rest, sweat off onion, carrot, celery and leek
• Add drained lentils with bay leaf and rosemary, cook for several minutes, stirring occasionally. Add chicken stock, and boil casserole, immediately reducing to a simmer for 35–40 minutes or until lentils are cooked. Add more stock if required
• Preheat a deep fat fryer to 180°C. Deep fry julienne leeks until crispy, drain and sprinkle with salt
• Season cod fillets and pan-fry in butter and olive oil
• Return chorizo slices to casserole once cooked. Adjust seasoning and add parsley
• Place a serving of casserole in centre of bowl, put cod fillet on top with slice of sundried tomato butter and a drizzle of the chorizo oil. Garnish with crispy julienne leeks

Pan-fried Wild Alaska Pacific Cod with a Potato Rosti and Chive-Cockle Beurre Blanc

Serves 2

2 tbsp olive oil

approximately 250g butter

1 shallot, finely chopped

splash of white wine

10 cockles

200ml double cream

2 x 150g wild Alaska Pacific cod loins

100g samphire

2 tbsp finely chopped chives

salt and pepper

• Preheat the oven to 180^oC
• Peel and grate potatoes, squeeze out liquid and season well
• Heat pan and add 1 tbsp olive oil, grease 2 chefs rings and place in pan. Spoon grated potato into each ring. Once golden on one side, remove ring, flip rostis over and add knob of butter to the pan. Once golden, place onto a foiled tray and put into the oven for 15-20 minutes until cooked
• Sweat shallots in butter and add a little wine and cockles. Cover and cook for 1-2 minutes. Remove cockles, place in bowl and cover
• Add cream to cockle liquid and strain to remove shallots. Return to heat, reduce to double cream consistency, and season to taste
• Heat 1 tbsp olive oil and knob of butter in a frying pan. Fry cod until golden brown. Turn fish over. Finish cooking cod in oven for 8-10 minutes, until the flesh is opaque
• Blanche samphire in boiling water and toss in a knob of butter
• Remove cockles from their shells and add to sauce along with chopped chives
• Place a potato rosti on each serving plate and position a portion of Pacific cod and a small handful of samphire on top of these
• Serve with plenty of sauce

Marinated Wild Alaska Salmon with a Thai Vegetable Broth

Serves 2

2 sticks of lemon grass

25g galangal, roughly chopped

1 clove of garlic, roughly chopped

2 chillies, roughly chopped

500ml fish stock

50ml fish sauce

2 tsp honey

50ml soy sauce

2 x 150g fillets wild Alaska salmon

50g noodles

½ onion

1 carrot, cut into fine strips

1 red pepper, cut into fine strips

2 sticks of celery, cut into fine strips

olive oil

• Sweat ginger, lemon grass, galangal, garlic, and half the chilli in a pan with a little oil for 4-5 minutes. Add fish stock, cover and simmer for 15-20 minutes.  Remove from heat and allow to sit until  ready to use

• Mix remaining chilli in a bowl with fish sauce, honey, and soy sauce for marinade

• Cut 3 slits through salmon skin. Marinade salmon, skin side down, for 30-40 minutes, turning halfway

• Cook noodles in boiling water and drain

• Remove salmon from marinade and reserve liquid. Place onto oiled baking tray, skin side up. Grill under medium heat for 10 minutes, or until cooked

• Stir fry onion with carrot, red pepper and celery in a little oil and some reserved marinade. Place hot noodles on a plate with salmon on top, and spoon vegetables around. Sieve broth, ladle over fish and serve

Marinated Wild Alaska Pacific Cod with Thai Style Salad

Serves 4

marinade:

100ml sake

100ml mirin

100g sugar

100g white miso

salad:

100g green mango, cut into julienne

100g green papaya, cut into juliennes

100g carrot, cut into juliennes

dressing:

50ml fish sauce

50ml lime juice

25ml lemon juice

1 red chilli, finely chopped (seeds optional)

1 green chilli, finely chopped (seeds optional)

1 large clove of garlic, crushed

sugar to taste, the dressing should be salty, sharp and sweet all at the same time

garnish:

10g mint leaves

25g Thai basil leaves

deep fried shallot rings

• Combine marinade ingredients in pan and bring to boil, simmer for 5 minutes, cover and cool
• Put cod loins into non reactive (ceramic, glass or stainless steel) container. Pour over cooled marinade. Allow fish to marinate overnight
• Remove cod, scrape off marinade and sit fish on oiled tray for grilling
• Set grill to highest temperature. Re-boil marinade and use to glaze as fish grills
• Combine ingredients for salad and dressing in separate bowls
• Grill cod about 10cm from heat source. As cod caramelises, brush on more marinade and turn fish. Repeat until fish is cooked and evenly coloured, a few dark areas is fine. Cook for 5-6 minutes
• Toss salad in dressing. Once vegetables soften, divide salad between 4 plates, and put a piece of grilled cod on top
• Scatter over mint, Thai basil leaves and deep fried shallot rings
• Drizzle remaining dressing around salad and serve

Cured Wild Alaska Salmon, King Crab and Mango Salad

Serves 4

150g salt

1 x 600-800g side wild Alaska salmon

2 mangoes, peeled and thinly sliced

4 cooked prawns, sliced lengthways

2 tbsp mayonnaise

200g wild Alaska king crab meat

½ tbsp dill, chopped

100ml cream

juice of 1 lemon

½ tbsp chopped chives

wild Alaska salmon roe, to serve

salt and pepper

dressing:

2 tbsp mango puree

1 tbsp white wine vinegar

3 tbsp olive oil

• Mix sugar and salt
• Lay the salmon skin-side down and sprinkle with sugar and salt
• Refrigerate salmon for 8 hours. Wash off salt mix and dry salmon
• Using a sharp knife, cut thin slices of salmon
• Cut out discs of sliced salmon using a stainless steel ring
• Trim salmon slices into the same shape as the mango slices and alternate to line inside of ring. Place one prawn in base of each ring
• Place mayonnaise, crab and dill into a bowl, season and mix well. Divide between rings and cover with another round of salmon
• Whip cream, stir in lemon juice and chopped chives
• Whisk all ingredients for dressing until emulsified
• To serve, place salmon in centre of the plate and remove ring.  Add a quenelle of lemon cream and dot salmon roe around each salmon ring. Garnish with chives and drizzle with dressing

Cumin Crusted Wild Alaska Salmon

Serves 2

150g ground cumin seeds

100g dried coriander

500ml olive oil

salt and black pepper

sauce:

100ml passion fruit juice

100ml lime juice

100ml orange juice

100ml white wine

150g butter, cubed

mash:

1 bunch chives

1 small bunch spinach

4 potatoes

4 sweet potatoes

50ml single cream

• Preheat oven to 180^oC. Season salmon fillets with salt and pepper

• Press skin side of salmon into ground cumin seeds mixed with dried coriander

• Heat oil in a frying pan. Place salmon fillets in the pan, cumin seed side down first, and cook, making sure seeds don’t burn. Once coloured on one side, turn over and place in oven to finish cooking for 5-6 minutes

• Place passion fruit, lime and orange juice in a pan with some white wine. Reduce to a syrup. Remove from heat and add butter cubes, whisking until the butter is fully emulsified and season

• Blanche chives and spinach then plunge into ice water. Remove, squeeze any excess water out and then blend with some oil in a food processor to a fine purée

• Peel potatoes, boil until soft, drain and mash or pass through a drum sieve. Add a little butter and the chive, spinach and oil emulsion, mix well until the mash turns a pale green colour

• Peel sweet potatoes and boil until soft and ready to mash. Drain and pass through a drum sieve. Add a little cream to finish

• Serve salmon fillets with the 2 mashes and plenty of citrus butter sauce

Coriander and Fennel Crusted Wild Alaska Salmon With a Citrus Emulsion

Serves 2

100ml orange Juice

50ml lemon juice

½ vanilla pod, split

1 tsp balsamic vinegar

1 ½ tbsp honey

50ml extra virgin olive oil, plus extra for frying

salmon:

2 x 150g fillets wild Alaska salmon

10g fennel seeds, toasted

10g coriander seeds, toasted

salt and black pepper

serve:

2 handfuls baby leaf salad leaves

• Put orange, lemon and vanilla pod in pan and reduce by ¾. Remove vanilla pod and cool
• Blend reduced liquid in food processor, add balsamic vinegar, honey and 50ml of olive oil. Blend until smooth and emulsified
• Take salmon, season and coat with toasted fennel and coriander seeds
• Pan fry salmon in a little oil, skin side down first, then turn over to finish cooking
• Serve fish with salad leaves and dressing

Asian-Style Wild Alaska Salmon with Lemongrass and Ginger Risotto

Serves 2

2 cloves of garlic, crushed

1 tbsp honey

3 tbsp fish sauce

1 handful of coriander, finely chopped

1 red chilli, finely chopped

½ small cucumber, skinned, deseeded and diced

2 tomatoes, diced

2 tbsp sugar

1 l fish stock

2 tbsp grated ginger

6 stems lemon grass

1 handful of mint leaves, finely chopped

1 shallot, diced

4 tbsp olive oil

knob of butter

1 cup risotto rice

4 large leaves of pak choi

2 x 150g fillets wild Alaska salmon

• Zest and juice 2 limes, place in a bowl with crushed garlic, honey and 2 tbsp of fish sauce. Add some chopped coriander and 1/3 of the chilli.  Marinade salmon for 30 minutes, turning halfway

• Combine diced cucumber and tomatoes. For salad dressing, dissolve sugar in juice of 2 limes, add 1 tbsp of fish sauce and 1/3 of the diced chilli. Season and add extra sugar if too sharp. Refrigerate salad and dressing until needed

• Divide fish stock between 2 pans, 1 for risotto and 1 to poach salmon. To risotto stock, add ½ the ginger, zest and juice of 1 lime and ½ of the lemon grass, slowly boil and simmer for 10 minutes. In the other pan, add remaining ginger, mint, coriander, chilli, lemon grass and some fish sauce

• Once risotto stock has simmered for 10 minutes, strain and replace on a low temperature to keep hot but not reduce. Bring the other stock to boil and remove from heat

• For risotto, sweat shallots in a pan with some oil and butter. Add rice, cook for 1 minute to coat with oil and butter. Add 1/3 of the stock, stirring slowly. Once absorbed, gradually add remaining stock until it holds its shape but is not too creamy or loose (about 15-20 minutes)

• Remove salmon from marinade and place in simmering poaching stock. Leave for 2 minutes and remove pan from heat. Leave salmon in stock for another 3-5 minutes until salmon is cooked

• Dress tomato and cucumber salad. Blanche pac choi and then toss in butter. Place a serving of risotto in a bowl and rest salmon and pac choi on top. Spoon salad by fish and pour over remaining dressing

Lemongrass Baked Basmati Rice with Wild Alaska Salmon

Serves 6

4 shallots or 1 small onion, finely chopped

1 garlic clove, crushed

400 g (14 oz) basmati rice

1 stalk lemongrass, bruised

pared zest of 1 lemon

2 Kaffir lime leaves (fresh or dried)

8 cardamom pods, split

3 cloves

900 ml (1½ pints) vegetable stock

a few sprigs of fresh coriander

Melt the butter in a large flameproof casserole dish that has a tight-fitting lid.  Add the shallots or onion and garlic and sauté over a low heat for about 5 minutes until soft, but not brown

Remove from the heat and add the rice, lemongrass, lemon zest, lime leaves, cardamom pods, cloves, reserved salmon liquid and vegetable stock

Stir well, then cover with the lid. Transfer to the middle shelf of the oven and bake for 25 minutes

Remove the casserole dish from the oven and allow it to stand for 5 minutes, without removing the lid.  Add the salmon chunks, stirring them in gently. Serve, garnished with sprigs of coriander

Thai Red Curry with Wild Alaska Salmon

Serves 4

2 garlic cloves, crushed

1 x 400 ml can coconut milk

300 ml (½  pint) vegetable stock or fish stock

2 tablespoons Thai fish sauce (nam pla) or light soy sauce

3 – 4 teaspoons Thai red curry paste

2 teaspoons prepared “fresh” lemon grass

1 teaspoon prepared “fresh” ginger

1 tablespoon chopped fresh coriander

3 fresh or dried kaffir lime leaves

1 red chilli, deseeded and thinly sliced (optional)

175 g (6 oz) fine or flat rice noodles

salt and freshly ground black pepper

fresh coriander sprigs, to garnish

Wild Alaska Salmon & Rice Bhajis

 Makes about 20 small bhajis

¼ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon whole cumin seeds

2 teaspoons chopped fresh mint or coriander

75 g (3 oz) cooked white rice

1 small egg, beaten

plain flour

vegetable oil, for shallow frying

Dip:

150 g (5 oz) Greek-style or low fat plain yogurt

5 cm (2 inch) piece cucumber, finely chopped

fresh coriander or mint, to garnish

Mix together the yogurt and cucumber. Serve as a dip with the bhajis, garnished with fresh coriander or mint

Wild Alaska Tikka Patties on Warm Naan Bread with Cucumber and Coriander Raita

Serves 4 (2 patties each)

Preparation time 20 minutes

Cooking time 25 minutes

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon

50g (2oz) basmati rice

1 large carrot, grated

1 large courgette, grated

1 small onion, finely chopped

75g (3oz) fresh breadcrumbs

2 tbsp tikka masala curry paste

1 large egg, beaten

2 tbsp chopped fresh coriander

Salt and freshly ground black pepper

4 mini naan bread, to serve

Raita:

150g (6oz) low fat plain yogurt

¼ cucumber, finely chopped

2 tbsp chopped fresh coriander

Put the carrot and courgette into a large mixing bowl and add the rice, onion, breadcrumbs, curry paste, egg and coriander. Season with salt and pepper. Stir in the chunks of salmon

Form the mixture into 8 patties and arrange on the prepared baking sheet. Bake for about 20 to 25 minutes, until golden brown. About 5 minutes before the end of cooking time, put the naan bread in the oven to warm through

Meanwhile, make the raita by mixing together the yogurt, cucumber and coriander. Serve with the warm naan bread and patties

Cook’s tip: For a buffet, make mini patties for delicious bite-sized treats, served with the raita as a dip on the side

Wild Alaska Salmon Fillets with Chunky Ratatouille

Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Finely grated zest and juice of 1 lemon

2 tbsp chopped fresh herbs (parsley, chervil, thyme or chives)

1 tbsp olive oil

2 red onions, chopped

2 garlic cloves, chopped

1 medium aubergine, cut into chunks

2 courgettes, sliced

4 tbsp sun-dried tomato paste

12 cherry tomatoes, halved

100ml (3 1/2fl oz) vegetable stock

Salt and freshly ground black pepper

Meanwhile, pre-heat the grill. Arrange the salmon fillets on the grill rack and start to cook them when the ratatouille has been cooking for 6 to 7 minutes. Grill the fish for 6 to 8 minutes, basting them with the lemon juice mixture. Serve the salmon fillets with the ratatouille

Cook’s tip: To check that the fish is cooked, the flesh will be opaque and should flake easily. Avoid overcooking the salmon, or else it will lose some of its succulence

Wild Alaska Salmon and Couscous Salad with Pomegranate and Mint

Serves: 4

Preparation time: 25 minutes

Cooking time: None

1 red onion, finely sliced

1 tbsp cider or red wine vinegar

2 large oranges

50g (2oz) sultanas or raisins

200g (7oz) couscous

450ml (3/4 pt) hot vegetable stock

Generous pinch ground cinnamon or ground allspice

1/4 cucumber, deseeded and sliced

50g (2oz) pomegranate seeds

6 ready-to-eat dried apricots, chopped

2 generous handfuls mixed salad leaves

About 12 mint leaves, torn into shreds

Salt and freshly ground black pepper

Stir the ground cinnamon or allspice through the couscous, then add the cucumber, pomegranate seeds, apricots, mixed salad leaves and mint. Season, then gently mix in the salmon chunks and the red onion and orange salad

Cook’s tip: Use fresh apricots instead of dried ones, if you like

Alaska Pollock and Chorizo Supper

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

1 garlic clove, crushed

1 bunch spring onions, trimmed and sliced

1 red and 1 yellow pepper, deseeded and chopped

2 x 400g cans mixed beans, rinsed and drained

1 x 350g jar tomato & basil pasta sauce

100g (4oz) fine green beans, chopped

400g (14oz) wild Alaska pollock fillet, cut into large chunks

12 cherry tomatoes, halved

Salt and freshly ground black pepper

Chopped fresh flat leaf parsley, to garnish

Season, then ladle into warmed bowls and serve with plenty of chopped fresh parsley

Cook’s tip: Make this recipe another time with a 416g can of red or pink wild Alaska salmon instead of pollock. Simply drain the salmon, discarding the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks and add to the bean mixture 2 minutes before serving – avoiding stirring, or else the salmon chunks will break up

Wild Alaska Pollock, Spinach and Gnocchi Gratin

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

1 x 400g pack potato gnocchi

200g (7oz) spinach

150g (6oz) roasted red peppers (packed in brine), drained and sliced

400g (14oz) smoked or unsmoked wild Alaska pollock fillets, cut into chunks

200g tub low fat soft cheese with garlic and herbs

250ml pot reduced fat crème fraiche

1 tbsp chopped fresh lemon (or regular) thyme

Salt and freshly ground black pepper

2 tbsp finely grated Parmesan cheese

Grill under a medium heat for 12 to 15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork

Cook’s tip: If you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1 to 2 tbsp chopped fresh parsley

Wild Alaska Halibut with Chilli and Ginger

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

2 tbsp rice wine vinegar

Finely grated zest and juice of 1 lime

1 red chilli, deseeded and thinly sliced

2 tsp grated fresh root ginger

4 heads pak choi, halved

Salt and freshly ground black pepper

Coriander sprigs, to garnish

Serve, garnished with coriander sprigs

Cook’s tip: For a more substantial meal, serve with jasmine or basmati rice or noodles

Spicy Wild Alaska Salmon Laska

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

6 shallots or 1 large onion, thinly sliced

1 garlic clove, crushed

1 red pepper, thinly sliced

2 tbsp Thai red curry paste

400ml (2/3 pt) vegetable stock

400ml can reduced fat coconut milk

125g (5oz) wholewheat udon noodles

100g (4oz) sugar snap peas or mangetout, halved

4 x 150g (6oz) fillets wild Alaska salmon

2 tbsp chopped fresh coriander

Serve in warmed bowls, sprinkled with chopped fresh coriander

Cook’s tip: Another time, use medium or fine egg noodles instead of udon noodles 

Smoked Wild Alaska Salmon and Potato Salad with Wasabi Dressing

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

1 large red onion, thinly sliced

1 bulb fennel, thinly sliced

1 tbsp white wine vinegar

100g bag watercress

350g (12oz) smoked wild Alaska salmon, sliced into strips

Salt and freshly ground black pepper

Dressing:

1 tsp wasabi (Japanese horseradish) powder

200ml tub reduced fat crème fraiche

2 tbsp chopped fresh chives, plus extra, to garnish

Arrange the potato salad on serving plates with the watercress and strips of smoked Alaska salmon

To make the dressing, blend the wasabi powder with 1 tbsp warm water until smooth, then add the crème fraiche and chives. Season with a little black pepper, then spoon onto the salads. Snip a few more chives over the top, then serve

Cook’s tip: As an alternative to wasabi powder, mix 1 or 2 tbsp horseradish sauce with the crème fraiche and chives, according to taste

Roasted Vegetable Salad with Chick Peas and Wild Alaska Salmon

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes, plus cooling time

1 tbsp olive oil

2 courgettes, cut into chunks

400g can chickpeas, rinsed and drained

1 tsp cumin seeds

4 handfuls baby spinach leaves

 3 tomatoes, sliced into wedges

¼ cucumber, sliced

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon

Dressing:

6 tbsp low fat natural yogurt

1 tsp wholegrain or Dijon mustard

Finely grated zest of 1 lemon

Salt and freshly ground black pepper

Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks and add to the salad. Share between four serving plates

Make the dressing by whisking the yogurt, mustard and lemon zest together with 1 tbsp cold water. Season, then drizzle over the salads

Cook’s tip: If you prefer, use mixed salad leaves instead of spinach

Grilled Wild Alaska Salmon with Lemon, Parsley and Caper Sauce

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

Finely grated zest and juice of 1 lemon

100g (4oz) baby leeks (or 2 small leeks, sliced)

125g (5oz) long stem broccoli

100g (4oz) frozen petit pois or garden peas

100g (4oz) low fat soft cheese

3 tbsp skimmed milk

2 tbsp chopped fresh parsley

2 tbsp capers, drained

Freshly ground black pepper

Arrange the salmon fillets on warm plates and serve with the vegetables, spooning the sauce alongside

Cook’s tip: Another time, add a handful of cooked, peeled prawns to the sauce instead of capers

Grilled Wild Alaska Pacific Cod with Pepper Stir-fry

Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Finely grated zest and juice of 1 lime

1 bunch spring onions, thinly sliced

2 tsp vegetable oil

2 red and 2 yellow peppers, deseeded and thinly sliced

150g (6oz) mangetout or sugar snap peas, halved

1 large carrot, sliced into matchstick strips

200g (7oz) bean sprouts

Soy sauce and freshly ground black pepper

Cook’s tip: Next time, try different vegetables, such as sliced green beans, baby corn, red onion, courgettes and broccoli florets

Cucumber, Dill and Smoked Alaska Salmon Pate

Serves 4

Preparation time: 15 minutes

Cooking time: None

2 x 200g tubs low fat soft cheese

2 tbsp chopped fresh dill

Finely grated zest of 1 lemon, plus 1 tbsp lemon juice

¼ cucumber, finely chopped

Freshly ground black pepper

4 slices multi-grain or wholemeal bread

Dill sprigs and lemon wedges, to serve

Cook’s tip: Use the pate as a delicious dip to serve with fresh vegetable crudités

Seafood Broth & Seafood Dumplings with Alaskan Pollock Roe

Serves 4

4 Tiger Prawns, Shelled and Butterflyed

8 Carpet shell clams, blanched, remove 4 from the shell, keep 4 in the shell

4 Scallops, Seared

4 Teaspoons Cured Alaskan Pollock Roe, Plain or Spicy

12 Seafood Dumplings (See Below)

25g Peashoots

Salt, White Pepper, Sesame Oil

Dumplings

12 Gyoza Wrappers

1 egg beaten to seal dumplings

1 Tsp Cured Alaskan Pollock Roe (Plain or Spicy)

50g Alaskan Pollock, diced very small

25g Scallop meat, diced very small

3 Tiger prawns, deshelled, deveined, diced very small

½ Tsp Chopped Ginger

1 Tsp Chopped Chives

1/8 Tsp Ground White Pepper

¼ Tsp Salt

1/8Tsp Sugar

1 Tsp Shaoshing Wine

Tempura Alaskan Cod with Chilli Salt and Pepper

Serves 2

175ml Cold Sparkling Water

Salt & Pepper

Flour for dredging

Vegetable Oil for Deep Frying

Garnish

1 Red & 1 Green Chilli, sliced, deseeded and lightly fried in a hot pan

1 Tbsp Deep Fried Crispy Shallot Rings

1 Tbsp Deep Fried Crispy Garlic Flakes

½ Tsp Maldon Sea Salt

¼ Tsp Sugar

1 Tsp Fried Black Pepper (Coarsely Ground Black Pepper fried in a little oil and then Drained)

1 Tsp Fried White Pepper (Coarsely Ground White Pepper fried in a little oil and then Drained)

Deep fry the Cod once more for 1-2minutes till lightly golden, remove and drain on kitchen paper.

Place 6 pieces of Cod onto each plate and sprinkle over the mixed garnish ingredients, serve as an appetiser or part of a larger oriental style meal.

Steamed Wild Alaska Salmon with Chilli Black Bean Sauce

Serves 4

4 tsp garlic black bean sauce

4 tsp Guilin garlic chilli sauce

2 tsp sugar

1 tsp sesame oil

1 tsp light soy sauce

2 tsp ShaoShing wine

1/8 tsp ground white pepper

½ tsp cornstarch

garnish:

deep fried shredded ginger

Shanghai Style Marinated Wild Alaska Black Cod

Serves 2

50g ginger peelings

50g spring onions, chopped

1 clove garlic, chopped

1 red chilli

500ml vegetable oil

Marinade:

100ml light soy sauce

200ml Chinkiang black vinegar

100ml water

100g sugar

2 pieces Cassia bark

1 tsp Szechwan peppercorns

1 tsp fennel seeds

1 brown cardamom, cracked

1 tsp coriander seed

Allow to sit for 6-8 minutes to allow the fish to poach through completely. Remove fish from the oil, and remove the pin bones which will now be easier to remove. Allow the fish to completely cool down.

Place the fish into a deep container and pour over the cooled marinade, spices and all, marinade in the fridge for at least 12 hours.

Remove fish from fridge at least 1 hour before serving, drain off the marinade and reduce to a syrupy consistency to garnish the plate with. Serve with the reduced marinade and some crispy Lotus Root as an appetiser.

Grilled Wild Alaskan Salmon with a Citrus Salad

Serves 4

1 Lime, Segmented and then broken up (Reserve Juice)

1 Orange & 1 Blood Orange, segmented (Reserve Juice)

4 Segments of White and Pink Grapefruit, peeled and broken up (Reserve Juice)

1 Tbsp Chopped Chives

4 Tsp Salmon Roe

Dressing

Citrus Juice (from above) make up to 25ml with any other Citrus juice to hand

25 ml Light Soy Sauce

100ml Sunflower Oil

½ Tsp Sesame oil

1/8 tsp ground white pepper

Place a piece of Salmon on top of the Citrus Salad, and drizzle over and around any remaining dressing. Serve as a fish course or a light summer starter.

Braised Alaskan Pollock with Shitake Mushrooms and Bok Choi 

Serves 2

3 Bok Choi, blanched and cut in half lengthways (6 pieces total)

Corn Starch

Salt

Oil for frying

Sauce

3 Slices Ginger

2 Cloves garlic, bruised

2 Tsp oil

1 Tbsp Yellow Bean Sauce

1tsp Sugar

50ml Shaoshing wine

500ml Light Chicken or Fish Stock

1/8 Tsp Ground White Pepper

1 Tsp Sesame Oil

1 Tsp Corn Starch + 1 Tbsp Water Mixture to thicken

Neatly dress 2 plates with 3 pieces Bok Choi and 4 mushrooms each, place 2 pieces of Pollock onto each plate, and spoon over any remaining sauce. Serve with plain steamed rice. This dish should be served as a main course or as a fish dish as part of a larger oriental themed dinner.

Wild Alaska Pacific Cod Fillet with Pepperonata

Serves 4

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

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.

Wild Alaska Salmon with Sun-dried Tomato, Parmesan and Basil Topping

Serves 4

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

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.

Wild Alaska Salmon Celebration Roast

Serves 4-6

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

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.

Wild Alaska Salmon and Smoked Pollock Fish Pie

Serves 4

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

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.

Wild Alaska Pollock Biriyani

Serves 4

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

Cook’s tip: If you need to cook some rice first, use 300g (10oz) and cook for 12 minutes in simmering, lightly salted water.

Wild Alaska Pollock and Noodles

Serves 4

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

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.

Wild Alaska Pollock, Butter Bean and Chorizo Cassoulet

Serves 4

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

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.

Wild Alaska Pacific Cod Parcels with Toasted Seeds and Vine Tomatoes

Serves 4

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

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.

Smoked Wild Alaska Pollock and Beetroot Coleslaw Ciabatta

Serves 4

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

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.

Grilled Wild Alaska Salmon with Warm Potato and Bacon Salad

Serves 4

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

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.

Baked Wild Alaska Pacific Cod in Breadcrumbs

Serves 4

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

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.

Grilled Wild Alaska Halibut on Sautéed Greens with Lemon & Thyme Dressing

Serves 4

75g (3oz) butter

Finely grated zest and juice of 1 large lemon

2 tsp Dijon mustard

4 sprigs lemon thyme

2 tbsp olive oil

2 leeks, sliced

2 courgettes, sliced

225g (8oz) baby spinach leaves

2 tbsp dry white wine or vegetable stock

Salt and freshly ground black pepper

While the fish is cooking, put the rest of the butter into a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme sprigs. Keep warm over a low heat

Heat the olive oil in a wok or large frying pan and sauté the leeks and courgettes for four or five minutes. Add the spinach and wine or stock, stirring until the leaves have wilted – about one minute

Serve the fish and vegetables, pouring a little warm lemon and thyme dressing over each one

Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead. 

Wild Alaska Mentaiko udon noodles

Serves 2

1 garlic clove, crushed

300g udon noodles (ready-to-wok)

1 tbsp mayonnaise

200ml single cream

50g ‘spicy’ wild Alaska Pollock roe (Mentaiko) plus extra to serve

½ tbsp sesame seeds, toasted

1 tbsp shredded nori (dried seaweed), plus extra to serve

Cook’s tip: This Japanese delicacy is best served immediately. You can always add crisp Asian greens to the recipe too

Miniature Scrambled Eggs on Toast with Wild Alaska Pollock Roe and Samphire

Makes 10 canapés

30g butter

½ tbsp crème fraiche

25g samphire, cut into 2cm lengths

butter, to spread

1 tsp paprika

Zest of 1 lemon

50g wild Alaska Pollock roe

salt and cracked black pepper

ROAST ALASKA HALIBUT WITH FENNEL AND CANNELLINI BEANS

Serves 4

Salt and freshly ground black pepper

25g (1oz) butter

1 tbsp olive oil

1 bulb fennel, finely sliced

2 x 400g cans cannellini beans, drained and rinsed

1 tsp vegetable stock powder or ½ vegetable stock cube

2 tbsp capers

2 tbsp roughly chopped flat leaf parsley

Tip the cannellini beans into the pan with the fennel. Add the lemon rind and remaining lemon juice with the stock powder or cube and a splash of hot water. Cook over a medium-high heat, stirring occasionally, for 4-5 minutes

Share the bean mixture between four warmed plates or shallow bowls. Arrange the halibut fillets on top, then scatter the capers and parley over them. Serve immediately

Cook’s tip: You could add a couple of skinned, chopped tomatoes and a handful of baby spinach to the cannellini beans – just add them 2-3 minutes before the end of cooking time, so that the spinach wilts.

Alaska Seafood Paella

Serves 6

1 large onion, chopped

2 garlic cloves, crushed

450g (1lb) Spanish paella rice or risotto rice

150 ml (¼ pt) dry white wine

A few strands of saffron

1 red pepper, deseeded and chopped

1 tsp smoked (or ordinary) paprika

1.2 litres (2 pts) of fish or vegetable stock

200g (7oz) wild Alaska salmon fillets

200g (7oz) wild Alaska pollock fillets, thawed if frozen

175g (6oz) wild Alaska white crab meat, thawed if frozen

50g (2oz) frozen peas

350g (12oz) mussels in shells, scrubbed (optional)

Salt and freshly ground black pepper 

Add the crab meat, peas and mussels (if using) to the pan. Cook for a further three or four minutes, until the mussels are cooked, discarding any that fail to open. Serve immediately

Roast Wild Alaska Halibut with California Prune, Almond and Parsley Topping

Serves 4

4 spring onions, chopped

40g (1 ½ oz) blanched almonds, chopped

75g (3oz) pitted California prunes, chopped

2 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Heat the butter in a frying pan and fry the spring onions for about three or four minutes, until softened. Stir in the almonds and cook for another minute or so, until they are lightly browned. Remove from the heat and stir in the prunes and parsley

Share the prune mixture between the halibut fillets, spreading over the top. Transfer to the oven and bake for 12-15 minutes, or until the fish is done. To check, test with a fork – the flesh should be opaque and should flake easily

Cook’s tip: Try the topping on fillets of wild Alaska Pacific cod or with wild Alaska salmon for a change.

Wild Alaska Pollock and Leek Cobbler

Serves 4

Preparation time: 25 minutes

Cooking time: 35 minutes

500g (1lb 2oz) wild Alaska pollock fillet, skinned

2 leeks, sliced

Sauce:

300ml (½ pt) skimmed milk

40g (1 ½ oz) butter

40g (1 ½ oz) plain flour

1 tbsp chives or spring onion, chopped

Salt and freshly ground black pepper

Cobbler topping:

150g (6oz) self-raising flour

Pinch of salt

40g (1 ½ oz) butter or block margarine

50g (2oz) mature Cheddar cheese, grated

1 tbsp fresh chives or parsley, chopped

1 egg, beaten

2 tbsp milk

For the cobbler, sift the flour and salt into a large bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in two-thirds of the cheese and all the chives or parsley. Beat the egg and milk together and mix just enough into the dry ingredients to make a soft, but not sticky dough. Knead lightly for a few seconds, then roll out on a lightly-floured surface to a thickness of 2cm (3/4in). Use a small cutter to stamp out 8 rounds. Place two on the edge of each baking dish and brush with remaining egg and milk mixture. Sprinkle the reserved cheese on top

Bake for 15-20 minutes until the cobbler topping has risen and is golden brown.  Serve at once, with fresh vegetables

Cook’s tip: If using one large dish, arrange all the scones around the edge of the dish and finish off as before.

WILD PACIFIC COD WITH PRAWN, PARSLEY AND CAPER SAUCE

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

150ml (¼  pint) milk

150ml (¼ pint) vegetable stock

25g (1oz) butter

25g (1oz) plain flour

2 tbsp freshly chopped parsley or chives

100g (4oz) peeled prawns, thawed if frozen

1 tbsp capers

Salt and freshly ground black pepper

Fresh green vegetables, to serve

Lift the fish fillets from the pan, draining them well. Serve on warm plates with the sauce, accompanied by lightly cooked fresh green vegetables

Cook’s Tip: This dish works equally well with fillets of wild Alaska salmon or halibut – now widely available from the fish section in many supermarkets.

Wild Pacific Cod in Miso Broth with Udon Noodles

 Serves 2

2 tbsp teriyaki sauce or soy sauce

1 red chilli, deseeded and thinly sliced

4 spring onions, shredded

75g (3oz) mushrooms, thinly sliced

250g (9oz) pack fresh stir-fry vegetables

2 x 150g packs ready-to-use udon (thick) noodles

15g (½ oz) butter

1 tbsp toasted sesame oil

2 x 100-150g (4-6oz) fillets Pacific cod, skinned

Sweet chilli sauce, to serve (optional)

Ladle the noodle mixture into two wide bowls and sit a cod fillet on top of each one. Serve at once with some sweet chilli sauce, if desired

Cook’s tips: Make this dish another time with fillets of wild Alaska salmon. Try to choose an interesting mix of stir-fry vegetables, with pak choi, peanut shoots and Chinese leaves.

Crispy-crunchy Wild Alaska Pollock Fish Fingers

Serves 4

Preparation time: 20 minutes

Cooking time: 15-20 minutes

1 egg

100g (4oz) golden breadcrumbs

Dip:

3 tbsp mayonnaise

3 tbsp tomato ketchup

1 tbsp chives or spring onion, finely chopped

Bake for 15-20 minutes, until crisp and golden brown. Whist they are cooking, mix together the ingredients for the dip

Cook’s tip: If you like, add a few dried herbs, a good pinch of paprika or some grated lemon zest to the breadcrumbs to give extra flavour.

Smoked Wild Alaska Pollock and Prawn Pancakes

Serves 4

Preparation time: 20 minutes

Cooking time: 15 minutes

100g (4oz) plain flour

Pinch of salt

1 medium egg

300ml (½ pt) milk

Vegetable oil

Sauce:

300ml (½ pt) skimmed milk

40g (1 ½ oz) butter

40g (1 ½ oz) plain flour

100g (4oz) mature Cheddar cheese, grated

75g (3oz) cooked peeled prawns, thawed if frozen

1 tbsp fresh dill, parsley or chives, chopped

Salt and freshly ground black pepper

Lemon wedges, to serve

To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add the cheese and stir until melted. Add the pollock, prawns and herbs and heat gently for a few moments. Use to fill the pancakes. Sprinkle with a few chopped herbs and serve immediately with lemon wedges

Cook’s tip: If you want to prepare ahead, arrange the filled pancakes in a large greased baking dish. Cover with foil and refrigerate. Re-heat at 180°C, fan oven 160°C, gas mark 4 for 25-30 minutes, until thoroughly heated.

Smoked Wild Alaska Pollock Kedgeree

Serves 4

Preparation time: 10 minutes

Cooking time: 45 minutes

300g (10oz) long-grain brown rice

1 bunch spring onions, trimmed and chopped

½ tsp cumin seeds

2 tsp medium curry powder

1.2 litres (2 pt) vegetable stock

4 eggs

75g (3oz) frozen petit pois or garden peas, thawed

2 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Fresh parsley, to garnish

Add the stock to the pan and bring up to the boil. Reduce the heat and simmer, uncovered, until all the liquid has been absorbed and the rice is tender, stirring often. Add a little extra water if necessary. At the same time, hard-boil the eggs in simmering water – they will take 10 minutes

Add the smoked pollock, peas and chopped parsley to the cooked rice and stir through gently. Season with salt and pepper.  Share between 4 warmed bowls or plates. Shell and quarter the eggs and arrange on the kedgeree. Serve, garnished with parsley sprigs and sprinkled with a little more ground black pepper

Cook’s tip: Transform leftovers into kedgeree fish cakes! Just chop the hard-boiled eggs, then stir in a beaten egg and bake in buttered ramekin dishes at 180°C, fan oven 160°C, gas mark 4 for about 25 minutes, until set.

 SESAME WILD ALASKA POLLOCK STRIPS WITH STIR-FRIED VEGETABLES

Preparation time: 15 minutes

Cooking time: 6-8 minutes

Serves: 2

2 tbsp stir fry oil or vegetable oil

2 tbsp sweet chilli sauce

2 tbsp soy sauce

1 tbsp lime or lemon juice

350g (12oz) stir fry vegetables (fresh or frozen)

Salt and freshly ground black pepper

Wipe out the wok or frying pan with kitchen paper and add the remaining oil. Heat, then add the stir-fry vegetables and cook for three or four minutes. Add the sweet chilli sauce, soy sauce and lime or lemon juice, stir for a few moments, and add the fish strips back to the wok. Fold them in gently, then share the stir-fry between two warm plates. Serve at once

 Cook’s Tip: You’ll often find fillets of wild Alaska pollock in the frozen fish cabinets. You may have to look closely at the packaging – sometimes they are referred to as “frozen fish fillets”, with the fish species detailed on the back of the pack.

Seared Wild Alaska Halibut with Spinach, Roasted Pepper & Pancetta Salad

Serves 4

15g (½ oz) butter

2 tbsp olive oil

4 x 100-150g (4-6oz) fillets wild Alaska halibut

4 handfuls baby spinach

1 handful pea shoots, rocket or watercress

Dressing:

4 tbsp extra virgin olive oil

2 tbsp lemon juice

½ tsp finely grated lemon zest

1 tsp Dijon mustard

Salt and freshly ground black pepper

Heat a frying pan and add the pancetta cubes, sizzling them until golden brown and crispy. Tip them onto some kitchen paper to drain

Add the butter and olive oil to the frying pan and heat for a few moments, and then add the halibut fillets. Cook them for about six or eight minutes, turning them to cook on both sides. The flesh will be opaque and should flake easily when tested with a fork, though make sure that you don’t overcook the fish

Place a handful of spinach leaves onto each of four serving plates. Peel the peppers, then tear them into strips and share them between the salads, along with the pancetta and pea shoots, rocket or watercress

Serve the halibut with the salads, and drizzle the dressing over them. Serve at once

Cook’s tips: Choose a variety of peppers for colour and flavour, or use ready-roasted peppers in olive oil for speed. Substitute six rashers of smoked streaky bacon for the pancetta, if you prefer

Grilled Wild Alaska Halibut on Sautéed Greens with Lemon & Thyme Dressing

Serves 4

4 sprigs lemon thyme

2 tbsp olive oil

2 leeks, sliced

2 courgettes, sliced

225g (8oz) baby spinach leaves

2 tbsp dry white wine or vegetable stock

Salt and freshly ground black pepper

Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead. 

Mediterranean-style Wild Alaska Fish Stew

Serves 4

1 large garlic clove, crushed

1 courgette, chopped

1 carrot, chopped

600ml (1pt) tomato passata

1 tbsp fresh oregano, chopped (or 1 tsp dried)

1 tbsp parsley, chopped

300ml (½ pt) vegetable stock

150g (6oz) fillet wild Alaska salmon, skinned

150g (6oz) fillet wild Alaska pollock, thawed if frozen

300g (10oz) mussels, scrubbed

150g (6oz) cooked peeled prawns, thawed if frozen

Salt and freshly ground black pepper

Fresh oregano or parsley, chopped to garnish

Add the wild Alaska salmon and pollock to the saucepan in whole fillets – they will break up once they are cooked. Cover and simmer gently for three or four minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for two or three minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much

Season to taste, then ladle into warm bowls. Serve, garnished with the fresh oregano or parsley

Cook’s tip: For a spicy kick, add a large, finely chopped fresh red chilli with the onion and garlic.

Wild Alaska Pollock and Potted Prawns

Serves 4

2 tbsp fresh parsley, chopped

2 tsp lemon juice

225g (8oz) small cooked peeled prawns, thawed if frozen

50g (2oz) fresh white breadcrumbs

Freshly ground black pepper

100g (4oz) butter, melted

Brown bread and butter or toast, to serve

Enjoy with brown bread and butter or toast triangles

Cook’s tip: Swap the pollock for Alaska salmon, halibut or Pacific cod for a different taste.  

Pacific Cod with Lime, Chilli and Ginger

Serves 4

Finely grated zest and juice of 1 lime

1 red chilli, deseeded and finely sliced

2 tbsp toasted sesame oil

300g (10oz) medium egg noodles

4 heads pak choi, halved lengthways

Salt and freshly ground black pepper

2 tsp sesame seeds

Transfer to the oven and bake for 20-22 minutes until the fish is done – the flesh should flake easily when tested with a fork

Whilst the fish is cooking, soak the noodles in boiling water for six minutes, or according to pack instructions. Steam the pak choi for three or four minutes, until the leaves wilt

Serve the cod with the noodles and pak choi, sprinkled with sesame seeds

Cook’s tip: You could use dried chilli flakes instead of fresh chilli, and use prepared ginger (sold in small jars) instead of grating it yourself. If using thawed or fresh fish fillets, reduce the cooking time to 10-12 minutes. 

Wild Alaska Fish Curry

Serves 4

2 garlic cloves, crushed

1 tsp cumin seeds

1 tsp ground coriander

1 tbsp Korma or mild curry powder

1 courgette, sliced

1 carrot, chopped into chunks

1 aubergine, chopped into chunks

1 red pepper, deseeded and chopped into chunks

2 x 400g cans chopped tomatoes

450ml (¾ pt) vegetable or chicken stock

1 x 400g can chick peas, drained

50g (2oz) red lentils

400g (14oz) wild Alaska pollock, thawed if frozen

2 tbsp coriander, chopped

Salt and freshly ground black pepper

Naan bread or rice, to serve

Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft

Add the pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further five minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste

Ladle into warm bowls and serve with hot naan bread or rice

Cook’s tip: It’s important that you serve the curry soon after adding the pollock, otherwise the fish will break up into small flakes. If you wish to make the curry in advance, add the fish when you re-heat the curry, simmering it for four or five minutes 

Fish Tandoori with Indian Salad

Serves 4

15 minutes to prepare

10 minutes to cook

4 tbsp low fat plain yoghurt

3 tomatoes, finely chopped

1 small red onion, finely chopped

½ cucumber, finely chopped

2 green chillies, deseeded and finely chopped

2 tbsp chopped fresh coriander

Low fat cooking spray

Salt and freshly ground black pepper

Preheat the grill. Arrange the fish fillets on a baking sheet sprayed with low fat cooking spray. Grill the fish for six to eight minutes, or until the flesh is opaque and flakes easily when tested with a fork

Serve the fish fillets with the salad

Cook’s Tip: Serve with rice, naan bread or chapatis. Can’t find tandoori spice blend? Use a medium curry powder instead.

Wild Alaska Halibut Seviche

Serves 4

2 limes, juiced

2 tbsp olive oil

1 small red onion, thinly sliced

1 Ramiro red pepper, deseeded and thinly sliced

1 green chilli, deseeded and thinly sliced

2-3 tbsp fresh coriander, chopped

Salt and freshly ground black pepper

Serve, sprinkled with fresh coriander and seasoned with a little salt and plenty of black pepper

Cook’s tip: Another time, make this dish with thinly sliced wild Alaska salmon instead of halibut.

Beer-battered Wild Pacific Cod & Chips with Tartare Sauce

Serves 4

125g (5oz) plain flour, plus a little extra

½ tsp salt

1 egg

150ml (¼ pt) light ale

4 x 200-225g (7-8oz) wild Pacific cod fillets

Vegetable oil, for frying

4 tbsp mayonnaise

4 tbsp Greek-style natural yoghurt

25g (1oz) gherkins, finely chopped

2 tbsp capers, chopped

1 tbsp parsley or chives, chopped

Freshly ground black pepper

Meanwhile, sift the flour and salt into a large bowl. Add the egg and beer, beating with a wire whisk to make a smooth batter

Heat the vegetable oil in a wok or large, deep saucepan. Dust the wild Pacific cod fillets with a little flour, and dip them into the batter. Cooking one or two fillets at a time, deep-fry them for five or six minutes until crisp and cooked. Drain on sheets of kitchen paper

Make the tartare sauce by mixing together the mayonnaise, yoghurt, gherkins, capers and herbs. Season with black pepper. Serve with the fish and chips

Cook’s tip: For a short cut, use ready-prepared tartare sauce.

Wild Pacific Cod with Lime, Herb & Parmesan Crust

Serves 4

Finely grated zest and juice of 1 lime

50g (2oz) fresh white breadcrumbs

1 tbsp fresh dill, oregano or parsley, chopped

50g (2oz) Parmesan cheese, finely grated

Salt and freshly ground black pepper

4 thin slices of lime

Mix together the lime zest, breadcrumbs, herbs, most of the grated cheese and remaining olive oil. Season with a little salt and black pepper. Share between the fish fillets, spreading it over the surface of each one. Sprinkle the reserved Parmesan cheese on top, and then add the lime slices

Transfer to the oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily when tested with a fork. Serve with lightly cooked fresh vegetables

Cook’s tip: You could easily substitute Alaska pollock fillets, halibut or salmon for the cod – the topping works well on all of them.

Wild Alaska Puff-Topped Fish Pie

Serves 4

450ml (¾ pt) milk

1 bay leaf

100g (4oz) broccoli, broken into small florets

40g (1½oz) butter

1 bunch spring onions, sliced

40g (1½oz) plain flour

50g (2oz) frozen peas, thawed

1 tbsp parsley, chopped

1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen

Beaten egg or milk, to glaze

Salt and freshly ground black pepper 

Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1 cm (½ inch) extra all the way round, to allow for an overlap and to counteract any shrinkage

Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 – 30 minutes until risen and golden brown

Wild Alaska Pollock with Paprika Chips

Serves 4

150ml (¼ pt) milk

50g (2oz) instant polenta

4 large baking potatoes, each cut into 8 wedges

2 tbsp olive oil

1 tbsp paprika

Salt and freshly ground black pepper

Tartar sauce to serve 

Sprinkle the flour onto a large plate and season with salt and pepper. Pour the milk into a shallow bowl. Sprinkle the polenta onto a separate large plate. Roll the pollock fillets in the seasoned flour, and dip them into the milk. Coat them with the polenta, then arrange the fillets on the baking sheet

Put the potato wedges in a roasting pan and sprinkle with the olive oil. Add the paprika and some salt and pepper, and toss to coat. Bake them for 30 minutes, then put the fish into the oven and bake for a further 20 minutes

Serve the fish and paprika chips at once with tartar sauce

Wild Alaska Black Cod on Rosemary Focaccia with Tomato & Aubergine Caponata

Serves 4

1 small aubergine, very finely chopped

2 large tomatoes, finely chopped

3 tbsp sun-dried tomato paste

Few drops of balsamic vinegar

Ready-to-bake rosemary focaccia, four thick slices

4 x 150g (6oz) wild Alaska black cod fillets, skinned

2 tbsp pine nuts

Salt and freshly ground black pepper

Basil or oregano leaves, to garnish

Add the chopped tomatoes and sun-dried tomato paste to the aubergine. Season with a few drops of balsamic vinegar and some salt and pepper to taste. Cook gently for another two or three minutes

Spread the slices of focaccia with half the aubergine mixture, and arrange them in the baking dish or roasting pan. Top each one with a black cod fillet, then spoon the remaining aubergine mixture on top. Drizzle a little extra olive oil on top

Bake for 15-18 minutes, sprinkling the pine nuts on top after the fish has baked for 10 minutes. To check that the fish is cooked, the flesh will be opaque and should flake easily when tested with a fork. Serve, garnished with basil or oregano sprigs

Cook’s tip: As an alternative to black cod, use wild Pacific cod or wild Alaska halibut.

Wild Alaska Black Cod with Char-grilled Asparagus, Chorizo & Vine Tomatoes

Serves 4

4 x 150-200g (6-7oz) fillets wild Alaska black cod

½ lemon, juiced

100g (4oz) Spanish chorizo sausage, sliced

4 small bunches cherry tomatoes on the vine

Freshly ground black pepper

Lightly cook the vine tomato bunches, either in the char-grill pan or under the grill. They will only need a couple of minutes

Serve the black cod with the asparagus, chorizo and tomatoes, sprinkled with freshly ground black pepper

Cook’s tip: Remember that thick fillets of black cod will take a little longer to cook.

Chilli & Lime Cous cous-coated Wild Alaska Pollock Goujons

Serves: 4

2 tbsp sesame or olive oil

50 g (2oz) couscous

1 tsp vegetable stock powder (or ½ vegetable stock cube)

Zest and juice of 1 lime

½ tsp medium chilli powder

150 g (5oz) low fat plain yoghurt

2 tbsp freshly-chopped coriander or mint

Salt and freshly ground black pepper

Put the strips of pollock into a shallow bowl and add the sesame or olive oil and lime juice. Season with salt and pepper and toss well to coat

Put the couscous into a heatproof bowl and add the stock powder or stock cube. Pour over just enough boiling water to cover. Leave for 5 minutes to swell the couscous. Add the lime zest and chilli powder and fluff up with a fork

Tip the couscous onto a plate. Add the pollock strips, a few at a time, turning them over to coat in the mixture. Arrange these on an oiled baking sheet. Transfer to the oven and bake for 15 minutes

Meanwhile, make the dip by mixing together the yoghurt and coriander or mint. Serve with the pollock goujons

Cook’s Tips: Take care that you don’t swamp the couscous with boiling water. If you prefer to measure it, you’ll need 100ml (3 ½ fl oz). If you prefer, you can cook the goujons under a hot grill for 6-8 minutes, turning once.