Seafood Broth & Seafood Dumplings with Alaskan Pollock Roe

Serves 4
500ml Light Chicken Stock500ml Light Fish Stock

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

 Combine all the dumpling ingredients, except the Gyoza wrappers, chill in the fridge for 30 minutes.Combine the 2 stocks in a saucepan, bring to the boil and season lightly with salt to taste, turn down the heat to a low simmer, add the prawns, seared scallops and clams and then remove from the heat. The residual heat will cook the seafood through perfectly.Divide the filling into 12 portions, place a piece of filling into each wrapper and brush the edges with the egg, seal up into neat packages. Poach the dumplings in salted boiling water for 3 minutes, remove and drain.Place 3 dumplings into each soup bowl (4) divide the seafood from the stock equally between the 4 bowls, sprinkle over a little ground white pepper and sesame oil, and a few peashoots. Ladle over the hot stock, garnish with little spoonfuls of the Pollock roe  and serve.This is a nice light starter dish, but can be made more substantial by adding some Ramen or Udon or Rice noodles.

Wild Alaska Mentaiko udon noodles

Serves 2
25g butter1 small onion, finely chopped

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

 Melt the butter, gently soften the onions, add the garlic and cook for for 1-2 minutes before adding the noodles. Continue to cook for 2 minutes until the noodles are hotMix together the cream and mayonnaise, and then stir into the noodles over a low heatOnce the cream begins to simmer, remove from the heat and gently fold in  the mentaiko and 1 tbsp shredded noriTo serve, simply divide the noodles between 2 dishes and garnish with toasted sesame seeds, shredded nori, and a little extra mentaiko

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
10 x 5cm diameter rounds of brown bread2 eggs, beaten

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

 Preheat the oven to 150oC, gas mark 2. Place the bread rounds on a baking sheet and bake in the oven for 10-15 minutes, turning halfway, until they are dry and lightly toasted. Leave to cool on a wire rackTo make the scrambled eggs, place the beaten eggs and 20g of the butter in a heavy-based saucepan and stir frequently with a spatula over a low heat. Before the eggs set completely, remove the pan from the heat and stir in the crème fraiche. Season well with salt and pepperBlanch the samphire in boiling water for 1 minute, drain and then toss in the remaining butterTo serve, butter the toasts and top with a small amount of scrambled egg. Season with pepper and sprinkle over a small amount of paprika and lemon zest. Finish with samphire and a small amount of wild Alaska Pollock roe and serve immediatelyCook’s tip: These little canapés are best served hot, but you can prepare the toasts before hand to save a little time. If samphire is not available, you can always use fine asparagus tips or rocket leaves