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| Wild Alaska Seafood Halloween Chowder
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| 3 x mini pumpkins
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 |
Cook’s tip: The pumpkin mugs are optional, so leave them out if you are short for time! |
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Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeksServes 4 |
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| 25g butter4 x 150-200g Alaska pollock fillets, seasoned with salt and pepper8 baby leeks, trimmed1 tbsp olive oil100g chorizo, sliced1 lemonSalt and black pepper
Breadcrumbs: 4 tbsp olive oil 1 clove garlic, crushed 60g dry white breadcrumbs Finely grated zest of 2 lemons 1 tbsp chopped parsley |
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Alaska Pacific cod loins steamed over saffron wild rice, chorizo, olives and summer vegetables
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| 1 red onion, finely sliced2 cloves garlic, crushed2 tbsp olive oil
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 |
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WILD ALASKA PACIFIC COD WITH EGG, CAPER AND HERB DRESSING4 persons Preparation time: 15 minutes. Cooking time: about 10 minutes, approx |
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| 4 x 175g Wild Alaska Pacific Cod fillets
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. |
First make the sauce, place the sieved eggs, capers, gherkins, parsley, shallots together in a bowl.
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. |
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Wild Alaska Salmon and Pacific Cod with Caper and Cheese SauceServes 2 |
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| layered fish:
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 |
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Wild Alaska Pacific Cod with Mixed Seafood in a Thai Style BrothServes 2 |
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| 1 tbsp olive oil
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 |
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Wild Alaska Pacific Cod with Coconut, Chilli and Lime Crust
Serves 2 |
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| 2 x 150g wild Alaska Pacific cod loinscrust:
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 |
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Wild Alaska Pacific Cod En Papillote with Mussels and Saffron SauceServes 3 |
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| 3 x 150g wild Alaska Pacific cod loins
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 |
Cut 3 large circles of greaseproof paper and brush with a little melted butter on one side
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 |
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Saffron Infused Wild Cod with Cherry Tomato and Avocado SaladServes 4 |
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| saffron infused cod:6 peppercorns
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 |
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Wild Alaska Pacific Cod with Chorizo and Lentil Casserole and Sun-Dried Tomato Butter
Serves 4 |
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| 4 x 150g wild Alaska Pacific cod loins
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 |
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Pan-fried Wild Alaska Pacific Cod with a Potato Rosti and Chive-Cockle Beurre BlancServes 2 |
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| 2 large potatoes
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 |
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Marinated Wild Alaska Pacific Cod with Thai Style SaladServes 4 |
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| 4 x 150g wild Alaska Pacific cod loins
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 |
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Alaska Pollock and Chorizo SupperServes: 4 Preparation time: 10 minutes Cooking time: 15 minutes |
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| 50g (2oz) chorizo, thinly sliced
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 |
Heat a wok or large frying pan and add the sliced chorizo, cooking it over a medium-high heat for 1 to 2 minutes to release the flavoursAdd the garlic, spring onions and peppers, stir-frying them for 2 to 3 minutes until softened. Tip in the canned beans, then add the tomato pasta sauce and green beans. Stir everything together and cook for 5 minutes over a medium heatAdd the chunks of pollock and simmer for a further 5 minutes, though avoid stirring to prevent breaking up the chunks of fish
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 |
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Wild Alaska Pollock, Spinach and Gnocchi GratinServes: 4 Preparation time: 10 minutes Cooking time: 20 minutes |
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| ½ tsp olive oil
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 |
Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium grill and keep the dish in the grill compartment to warm throughCook the gnocchi in lightly salted boiling water according to pack instructions (about 2 to 3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2 to 3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dishAdd the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepperIn a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the crème fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface
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 |
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Wild Alaska Halibut with Chilli and GingerServes: 4 Preparation time: 15 minutes Cooking time: 10 minutes |
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| 4 x 150g (6oz) fillets wild Alaska halibut
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 |
Arrange the halibut fillets in a deep sauté pan or frying pan that has a lid (or use a piece of foil). Sprinkle the fish with the rice wine vinegar, lime zest, lime juice, chilli and gingerPut the halved pak choi in the pan alongside or on top of the fish and add 150ml (1/4 pt) boiling water. Season with salt and pepperPut the lid on, or cover the pan tightly with a large piece of foil. Cook over a medium heat for 6 to 8 minutes to steam the fish and pak choi. Check that the fish is cooked – the flesh will be opaque and should flake easily when tested with a fork
Serve, garnished with coriander sprigs Cook’s tip: For a more substantial meal, serve with jasmine or basmati rice or noodles |
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Grilled Wild Alaska Pacific Cod with Pepper Stir-fryServes 4 Preparation time: 15 minutes Cooking time: 10 minutes |
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| 4 x 150g (6oz) skinless wild Alaska Pacific cod fillets
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 |
Preheat the grill. Cover the grill rack with foil and arrange the Alaska Pacific cod fillets on top. Sprinkle the fish with the lime zest, lime juice and a few slices of spring onion. Grill for 6 to 8 minutes. When cooked, the flesh will be opaque and will flake easilyMeanwhile, brush a wok or large frying pan with the oil and heat for a few moments over a high heat. Add the peppers, remaining spring onions and carrot. Stir-fry for 3 to 4 minutes, then add the bean sprouts and stir-fry for another 1 to 2 minutes.Share the pepper stir-fry between 4 serving plates and top each one with a Alaska Pacific cod fillet. Serve, seasoned with soy sauce and black pepper
Cook’s tip: Next time, try different vegetables, such as sliced green beans, baby corn, red onion, courgettes and broccoli florets |
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Tempura Alaskan Cod with Chilli Salt and PepperServes 2 |
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| 2 x 150g Loins of Wild Alaskan Cod, each cut into 6 x 25g Collops (total 12 pieces)100g Tempura Flour
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) |
Place the Cod Collops onto a tray and lightly season with salt, allow to sit for 30 minutes so that some of the excess water can be drawn off. Pat dry.In a bowl, add the tempura flour, followed by the cold sparkling water, mix slowly to form a single cream consistency batter that will be lumpy, this is OK!Heat the oil to 180 Celsius, dredge the Cod into seasoned flour then into the batter, deep fry for 1 minute then remove and drain, you may have to this in batches. The Cod will still be undercooked at this stage, this process allows excess moisture in the form of steam to escapeReheat the oil to 190 Celsius, combine all the garnish ingredients in a small bowl and set aside.
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. |
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Braised Alaskan Pollock with Shitake Mushrooms and Bok ChoiServes 2 |
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| 2 x 200g Fillets of Alaskan Pollock, Skinned and Pin Boned, each fillet cut into half8 Shitake Mushrooms, Blanched, Refreshed, Stems removed
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 |
Season the Pollock fillets with salt then dip lightly into the cornstarch, shake off any excess. Fry these fillets in hot oil for around 1 minute, remove and drain, this coating will prevent the Pollock from breaking up when it is braised.Lightly fry the garlic and ginger in the oil, add the yellow bean sauce and cook for 1 minute, add the sugar and stir to dissolve. Add the stock and Shaoshing wine, bring to a boil and simmer for 10 minutes, skimming off any scum that rises to the surface.Add the Shitake mushrooms and Bok choi and simmer for a further 5 minutes, carefully add the Pollock and baste with the sauce for another 4-5 minutes. The coating on the fish will absorb the sauce and also thicken the sauce itself.If necessary, use the cornstarch/water mixture to thicken the cooking liquid to a sauce consistency.Taste and correct the seasoning, remove the ginger and garlic, add the white pepper and the sesame oil.
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. |
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Wild Alaska Pacific Cod Fillet with PepperonataServes 4 |
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| 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod
3 tbsp olive oil 2 red peppers, deseeded and thinly sliced 2 yellow peppers, deseeded and thinly sliced 1 large red onion, thinly sliced 1 sprig fresh rosemary 3 tbsp capers Juice of 1 small lemon 12 black olives 4 handfuls fresh baby spinach leaves Salt and freshly ground black pepper |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease a baking sheet with a few drops of olive oilArrange the cod fillets on the baking sheet and drizzle with a little olive oil. Season with salt and black pepper. Transfer to the oven and bake for 18 to 20 minutes, or until the fish is cooked. The flesh will be opaque and should flake easilyWhilst the fish is cooking, heat the remaining olive oil in a large frying pan or wok and cook the peppers, onion and rosemary over a medium heat for about 10 minutes, stirring often. Add the capers, lemon juice and olives, then season with a little salt and pepper
Share the spinach leaves between four serving plates and spoon some of the pepper mixture onto the middle. Place the cod on top, then spoon the remaining pepper mixture over them. Serve at once Cook’s tip: Another time, serve the pepperonata with wild Alaska salmon or halibut fillets – it works well with both of them. |
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Wild Alaska Salmon and Smoked Pollock Fish PieServes 4 |
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| 900g (2lb) potatoes
200g (7oz) frozen fillets wild Alaska salmon 200g (7oz) frozen fillets smoked wild Alaska pollock 100g (4oz) broccoli, broken into small florets 1 bunch spring onions, thinly sliced 500ml tub crème fraiche 2 tbsp chopped fresh dill or parsley Salt and freshly ground black pepper 75g (3oz) mature Cheddar cheese, grated |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5Cook the potatoes in lightly salted boiling water until just tender – about 15 minutes. Cool for a few minutes, then slice themCut the salmon and pollock fillets into chunks and arrange in the base of a large baking dish (or use individual dishes)
Lightly cook the broccoli and spring onions in boiling, salted water for a few minutes, then drain them thoroughly. Add to the baking dish, then tip in the crème fraiche and dill or parsley. Season with salt and pepper, then mix together gently Arrange the sliced potatoes on top, then scatter the grated cheese evenly over the surface. Transfer to the oven and bake for 35 to 40 minutes, until golden brown. Serve at once Cook’s tip: Use unsmoked frozen pollock if you prefer. |
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Wild Alaska Pollock BiriyaniServes 4 |
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| 2 tbsp olive or vegetable oil
1 onion, chopped 2 tbsp Balti curry paste ½ tsp cumin seeds 400g (14oz) frozen fillets wild Alaska pollock, cut into chunks 100g (4oz) frozen peeled prawns 900g (2lb) cooked long grain rice 150g (6oz) frozen petit pois or garden peas 2 tbsp chopped fresh coriander Salt and freshly ground black pepper |
Heat the oil in a large frying pan or wok and fry the onion gently until softened – about 3 minutes. Stir in the curry paste and cumin seeds and cook for another few secondsAdd the chunks of frozen pollock and prawns, stirring them into the mixture. Cook over a medium-low heat, stirring often, for 4 or 5 minutes. Add a splash of water, if neededTip the cooked rice into the pan with the peas and coriander. Season with salt and pepper. Cook and stir for 3 or 4 minutes, until the rice is piping hot and the fish is cooked – the flesh will be opaque and should flake easily. Serve at once in warmed bowls
Cook’s tip: If you need to cook some rice first, use 300g (10oz) and cook for 12 minutes in simmering, lightly salted water. |
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Wild Alaska Pollock and NoodlesServes 4 |
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| 200g (7oz) dried medium egg noodles
2 tsp vegetable stock powder 3 tbsp wok oil or vegetable oil 500g (1lb 2oz) frozen fillets wild Alaska pollock, cut into chunks 500g (1lb 2oz) fresh or frozen stir fry vegetables (spring onions, peppers, broccoli, leeks, carrots, Savoy cabbage, etc.) 1 tsp Chinese 5-spice powder Soy sauce, chilli sauce and freshly ground black pepper |
Put the egg noodles into a heatproof bowl and cover them with boiling water. Add the vegetable stock powder, stirring gently to mix. Leave the noodles to soak for about 6 minutes while making the stir-fryHeat two tablespoons of the oil in a wok or large frying pan, then add the fish chunks, cooking them over a medium-high heat for about 5 or 6 minutes, until cooked. Remove from the wok with a draining spoon and set to one sideHeat the remaining oil in the wok, then add all the vegetables and the Chinese 5-spice powder. Continue to stir-fry for 3 or 4 minutes, or until vegetables are cooked
Drain the noodles thoroughly, then add them to the stir-fry and gently mix them through with the chunks of fish. Season to taste with soy sauce, chilli sauce and pepper, then serve Cook’s tip: Stir the fish chunks carefully so that they don’t break up too much. |
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Wild Alaska Pollock, Butter Bean and Chorizo CassouletServes 4 |
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| 100g (4oz) lardons or smoked streaky bacon, chopped
1 red or white onion, chopped 1 green pepper, deseeded and sliced 1 garlic clove, crushed 100g (4oz) chorizo or salami, chopped 2 x 410g cans butter beans 300g (10oz) frozen fillets wild Alaska pollock, cut into chunks 150ml (¼pt) hot vegetable stock 12 cherry tomatoes, halved 2 tbsp chopped fresh flat leaf parsley Salt and freshly ground black pepper |
Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one sideAdd the onion, green pepper and garlic to the saucepan and fry gently in the fat from the lardons or bacon for 3 or 4 minutes, then stir in the chorizo or salami and tip in the canned butter beans (do not drain them)Add the chunks of pollock fillet and the hot stock, then heat and simmer, partially covered, for 10 to 12 minutes, or until the fish is cooked – the flesh should be opaque and flake easily
Add the cherry tomatoes and lardons or bacon, stirring them through. Season to taste, then serve sprinkled with the parsley Cook’s tip: Use canned mixed beans or cannellini beans instead of butter beans, if you like. |
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Wild Alaska Pacific Cod Parcels with Toasted Seeds and Vine TomatoesServes 4 |
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| 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod
2 tbsp olive oil 2 tbsp green pesto sauce Juice of 1 lemon 75g (3oz) seed and nut mix (flaked almonds, pine nuts, sunflower seeds, etc) 25g (1oz) butter 4 small bunches of cherry tomatoes on the vine Salt and freshly ground black pepper |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5Cut out 4 squares of baking parchment or foil, big enough to completely wrap each cod fillet loosely. Drizzle some olive oil onto the centre of each piece of paper or foil and place a piece of cod on top. Spread pesto sauce over the surface of the fish fillets and sprinkle with lemon juiceToast the seed and nut mixture in a dry frying pan for 2 or 3 minutes, stirring constantly. Share between the parcels, packing the mixture on top of the fish. Place a knob of butter on top of each one, then add a bunch of cherry tomatoes. Wrap the paper or foil around each fillet loosely, folding to secure. Lift the parcels into a roasting tin
Bake for 25 to 30 minutes, or until the fish is cooked – the flesh will be opaque and should flake easily. Serve at once Cook’s tip: Use red pesto sauce or sun-dried tomato paste as an alternative to green pesto sauce. |
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Smoked Wild Alaska Pollock and Beetroot Coleslaw CiabattaServes 4 |
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| 350g (12oz) frozen fillets smoked wild Alaska pollock
100g (4oz) fresh beetroot, grated 1 carrot, grated 100g (4oz) white cabbage, finely shredded 2 tsp horseradish sauce 4 tbsp Greek style natural yoghurt or crème fraiche Freshly ground black pepper 2 tbsp olive oil 1 ciabatta loaf Fresh chives, snipped |
Preheat a medium grill. Arrange the frozen pollock fillets on the grill rack and cook them for 12 to 15 minutes, turning once. When cooked, then flesh will be opaque and should flake easilyWhile fish is cooking, make coleslaw by mixing together beetroot, carrot, cabbage, horseradish sauce and yogurt or crème fraiche. Season with black pepperHeat a char-grill pan – or just use the grill when the fish has finished cooking. Split the ciabatta loaf in half horizontally, then cut each piece in two. Sprinkle olive oil over the cut surfaces, then char-grill or grill until lightly browned
Pile some coleslaw on top of each piece of ciabatta, then break pieces of the smoked pollock on top. Serve at once, sprinkled with snipped fresh chives and a little more ground black pepper Cook’s tip: It’s unlikely that you’ll need to use any extra salt as the smoked pollock will add a salty flavour. |
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Baked Wild Alaska Pacific Cod in BreadcrumbsServes 4 |
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| Vegetable oil, for greasing1 egg white
25g (1oz) plain flour 100g (4oz) golden breadcrumbs Salt and freshly ground black pepper 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod, thawed Lemon wedges, to serve |
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease two baking sheets with a little vegetable oilBeat the egg white with 2 tbsp of cold water until lightly foamy. Sprinkle the flour and breadcrumbs onto separate plates, seasoning the flour with salt and pepper
Lightly coat the cod fillets in seasoned flour, then dip them into the egg white. Coat them in breadcrumbs, then arrange on the baking sheets Transfer to the oven and bake for 20 to 25 minutes. Check that the fish is cooked – the flesh should be opaque and flake easily. Serve with lemon wedges Cook’s tip: Roast some potato wedges in the oven at the same time as the fish – but remember that they will take about 45 minutes to cook. |
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Grilled Wild Alaska Halibut on Sautéed Greens with Lemon & Thyme DressingServes 4 |
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| 4 x 100-150g (4-6oz) wild Alaska halibut
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 |
Preheat the grill. Arrange the halibut fillets on the grill rack, placing a knob of butter on top of each one. Sprinkle them with a few drops of lemon juice, then season with a little salt and pepper. Grill for six to eight minutes, depending on the thickness of the fillets
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. |
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ROAST ALASKA HALIBUT WITH FENNEL AND CANNELLINI BEANSServes 4 |
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| 4 x 175g (6oz) fillets wild Alaska halibutFinely grated rind and juice of 1 lemon
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 |
Preheat a medium-high grill. Cover the grill rack with foil and arrange the halibut fillets on top – or place them on a greased baking sheet. Sprinkle with the juice from half the lemon. Season with salt and pepper, and share half the butter between them. Grill for 6-8 minutes, turning onceMeanwhile, heat the remaining butter with the olive oil in a large frying pan. Add the fennel and cook it for 2-3 minutes, until softened and beginning to brown
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. |
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Alaska Seafood PaellaServes 6 |
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| 4 tbsp olive oil
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 |
Heat the oil in a very large frying pan or wok, and add the onion and garlic cloves. Fry gently for a couple of minutes, then add the rice. Stir over a low heat for a few minutes until the rice looks translucentPour in the wine and let it bubble up, and add the saffron strands, red pepper, paprika and stock. Stir well and bring up to the boil, then reduce the heat and simmer gently for about 12 – 15 minutes, stirring occasionally. The rice should be almost tenderLay the whole fillets of fish on top of the rice and let them steam-cook for five or six minutes over a low heat, then break the fillets into chunks and stir them gently into the rice
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 |
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Roast Wild Alaska Halibut with California Prune, Almond and Parsley ToppingServes 4 |
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| 4 x 125-150g (5-6oz) frozen wild Alaska halibut fillets25g (1oz) butter
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 |
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5Arrange the halibut fillets on a greased baking tray. Season with a little salt and 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. |
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Wild Alaska Pollock and Leek CobblerServes 4 Preparation time: 25 minutes Cooking time: 35 minutes |
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| Butter, for greasing
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 |
Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease 4 individual baking dishes or 1 large dish with a little butterPut the pollock into a large frying pan or wok with the leeks. Cover with water, then heat and simmer for 5-6 minutes until the fish is cooked – the flesh should be opaque and should flake easily. Drain and cool, then flake the fish into large chunksTo 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 chives or spring onion, then stir in the pollock and leeks. Season, then share between the 4 dishes
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. |
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WILD PACIFIC COD WITH PRAWN, PARSLEY AND CAPER SAUCEPreparation time: 10 minutes Cooking time: 10 minutes Serves: 4 |
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| 4 x 175g (6oz) wild Pacific cod fillets2 bay leaves
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 |
Put the cod fillets into a shallow pan and add 600ml (1 pint) of water and the bay leaves. Heat and simmer for 6-8 minutes, until the fish is cooked. To check, the flesh should be opaque and should flake easily when tested with a forkMeanwhile, make the sauce. Put the milk and stock into a saucepan with the butter and flour. Heat, stirring constantly with a small whisk until the sauce is smooth and thickened. Stir in the parsley or chives, prawns and capers, then season to taste with salt and pepper
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. |
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Wild Pacific Cod in Miso Broth with Udon NoodlesServes 2 |
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| 4 tsp miso bouillon powder500ml (18fl oz) water
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) |
Put the miso bouillon powder into a wok or large saucepan and add the water and teriyaki or soy sauce. Bring up to the boil, then reduce the heat and add the chilli, spring onions, mushrooms and stir-fry vegetables. Simmer over a low heat for five minutes, add the noodles and cook gently for five more minutesAt the same time, cook the fish. Heat the butter and sesame oil in a frying pan and add the cod fillets, searing them over a high heat on each side. Turn the heat down and cook for a further five or six minutes, until cooked. The flesh will be opaque and should flake easily when tested with a fork
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. |
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Crispy-crunchy Wild Alaska Pollock Fish FingersServes 4 Preparation time: 20 minutes Cooking time: 15-20 minutes |
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| Vegetable oil, for greasing500g (1lb 2oz) wild Alaska pollock fillet, skinnedSalt and freshly ground black pepper
1 egg 100g (4oz) golden breadcrumbs Dip: 3 tbsp mayonnaise 3 tbsp tomato ketchup 1 tbsp chives or spring onion, finely chopped |
Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease a baking sheet with a little vegetable oilCut the pollock fillet into even-sized ‘fingers’. Season them with a little salt and pepperBeat the egg in a shallow dish with 3 tablespoons of cold water. Sprinkle the breadcrumbs onto a plate. Dip the fish fingers into the egg mixture, then roll them in the breadcrumbs and arrange on the baking sheet, allowing space between them
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. |
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Smoked Wild Alaska Pollock and Prawn PancakesServes 4 Preparation time: 20 minutes Cooking time: 15 minutes |
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| 400g (14oz) smoked wild Alaska pollockPancakes:
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 |
Put the smoked pollock into a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked – the flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set asideTo make the pancakes, put the flour into a mixing bowl with the salt, egg and milk. Beat together with a whisk to make a smooth batter. Heat a heavy-based frying pan and add a few drops of vegetable oil. Make 8 small pancakes with the batter. Keep in a warm place
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. |
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Smoked Wild Alaska Pollock KedgereeServes 4 Preparation time: 10 minutes Cooking time: 45 minutes |
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| 300g (10oz) smoked wild Alaska pollock fillet2 tbsp olive or vegetable oil
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 |
Put the smoked pollock into a large frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked – the flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set asideHeat the oil in the frying pan and add the rice and spring onions. Sauté gently for about 5 minutes, without browning, then add the cumin seeds and curry powder and cook for another 30 seconds or so
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. |
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SESAME WILD ALASKA POLLOCK STRIPS WITH STIR-FRIED VEGETABLESPreparation time: 15 minutes Cooking time: 6-8 minutes Serves: 2 |
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| 300g (10oz) wild Alaska pollock, thawed if frozen3 tbsp sesame seeds
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 |
Pat the fish fillets dry with kitchen paper, and cut them into neat strips, measuring about 10 x 2 cm (4 x ¾ inches). Roll them in the sesame seedsHeat half the oil in a wok or large frying pan and add the strips of fish, stir-frying them gently for three or four minutes, until cooked and golden. Tip them onto a warm plate and keep in a warm place
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. |
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Seared Wild Alaska Halibut with Spinach, Roasted Pepper & Pancetta SaladServes 4 |
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| 4 peppers, halved and deseeded170g pack pancetta cubes
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 |
Preheat the grill. Arrange the peppers on the grill rack cut side down. Grill them under a high heat until the skins begin to blacken and char. Put them on to a plate and cover tightly with cling film or put them into a sealed polythene bag – the steamy atmosphere will help to loosen their skinsNext, make the dressing by whisking together the olive oil, lemon juice, lemon zest, mustard and seasoning. Set to one side
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 |
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Grilled Wild Alaska Halibut on Sautéed Greens with Lemon & Thyme DressingServes 4 |
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| 4 x 100-150g (4-6oz) wild Alaska halibut75g (3oz) butterFinely grated zest and juice of 1 large lemon2 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 |
Preheat the grill. Arrange the halibut fillets on the grill rack, placing a knob of butter on top of each one. Sprinkle them with a few drops of lemon juice, then season with a little salt and pepper. Grill for six to eight minutes, depending on the thickness of the filletsWhile 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 heatHeat 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 minuteServe 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. |
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Mediterranean-style Wild Alaska Fish StewServes 4 |
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| 4 tbsp olive oil1 onion, chopped
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 |
Heat the olive oil in a large saucepan and gently fry the onion, garlic, courgette and carrot for three or four minutes, without browningAdd the passata, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender
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. |
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Wild Alaska Pollock and Potted PrawnsServes 4 |
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| 225g (8oz) fillets wild Alaska pollock, thawed if frozen2 spring onions, very finely chopped
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 |
Put the fish fillets into a frying pan and cover with water. Heat and simmer gently for six to eight minutes, or until the fish is opaque and the flesh flakes easily when tested with a fork. Drain thoroughly, discarding the cooking liquid. Cool, and flake with a forkMix the flaked fish with the spring onions, parsley, lemon juice, prawns and breadcrumbs. Season with black pepper. Add most of the melted butter, stir well, and transfer the mixture to four ramekin dishes or one large pot. Pour the reserved butter over the surface. Chill until ready 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. |
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Pacific Cod with Lime, Chilli and GingerServes 4 |
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| 4 x 125-150g (5-6oz) frozen Pacific cod fillets2 tsp fresh root ginger, grated
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 |
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5Put the frozen cod fillets into a shallow baking dish and rub the ginger and lime zest over them. Sprinkle them with the lime juice and sliced chilli. Drizzle the sesame oil over them
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. |
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Wild Alaska Fish CurryServes 4 |
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| 3 tbsp olive oil1 onion, chopped
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 |
Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunksHeat the olive oil in a large saucepan. Gently fry the onion and garlic for two or three minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds
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 |
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Fish Tandoori with Indian SaladServes 4 15 minutes to prepare 10 minutes to cook |
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| 4 x 175g (6oz) fillets of wild Alaska pollock1 tbsp tandoori spice blend
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 |
Put the fish fillets into a shallow, non-metallic dish. Mix together the tandoori spice blend and yoghurt. Spoon over the fish, turning the fillets to coat them. Leave to marinate for at least ten minutesMeanwhile, make the salad by mixing together the tomatoes, onion, cucumber, chillies and coriander. Season
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. |
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Wild Alaska Halibut SevicheServes 4 |
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| 300g (10oz) wild Alaska halibut fillet, thinly slicedFinely grated zest of 1 lime
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 |
Put the slices of halibut into a shallow non-metallic bowl. Add the lime zest and juice, tossing to coat. Cover and leave to marinate for 10 minutesAdd the olive oil, red onion, pepper and chilli to the fish, tossing to coat. Cover and leave to marinate for a further 10-15 minutes
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. |
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Beer-battered Wild Pacific Cod & Chips with Tartare SauceServes 4 |
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| 900g (2lbs) large potatoes, each cut into 8 wedges2 tbsp olive oil
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 |
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6Tip the potato wedges into a large roasting pan and add the olive oil. Season with salt and pepper and toss together. Roast in the oven for 35-40 minutes until browned and crisp, turning once after 20 minutes
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. |
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Wild Pacific Cod with Lime, Herb & Parmesan CrustServes 4 |
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| 4 tbsp olive oil4 x 100-150g (4-6oz) fillets Pacific cod
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 |
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6Grease a baking sheet with a few drops of the olive oil, and arrange the fillets of fish on top. Sprinkle them with the lime juice
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. |
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Wild Alaska Puff-Topped Fish PieServes 4 |
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| 350g (12oz) wild Alaska salmon fillets350g (12oz) wild Alaska pollock fillets
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 |
Put the fillets of salmon and pollock into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about five or six minutes, until the fish is cooked. Remove from the heat and cool for ten minutes, then strain off the liquid and set asideMeanwhile, cook the broccoli in a small amount of lightly salted boiling water for four or five minutes. Drain thoroughlyMelt the butter in a large saucepan and gently fry the spring onions for two minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for one minute, then remove from the heatGradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to tastePreheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a 1.2 litre (2 pints) pie dish
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 |
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Wild Alaska Pollock with Paprika ChipsServes 4 |
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| 4 x 200g (7 oz) wild Alaska pollock fillets thawed if frozen4 tbsp plain flour
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 |
Preheat the oven to 200°C / 400°F / Gas Mark 6. Grease a large baking sheet with a little vegetable oilRinse the pollock fillets in cold water and pat dry with kitchen paper
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 |
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Wild Alaska Black Cod on Rosemary Focaccia with Tomato & Aubergine CaponataServes 4 |
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| 5 tbsp olive oil, plus a little extra1 large garlic clove, crushed
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 |
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease a shallow baking dish or roasting pan with a few drops of the olive oilHeat the remaining olive oil in a large frying pan and add the garlic and aubergine, cooking over a medium-low heat until very soft, about four or five minutes
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. |
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Wild Alaska Black Cod with Char-grilled Asparagus, Chorizo & Vine TomatoesServes 4 |
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| 4 tbsp olive oil250g (9oz) asparagus spears
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 |
Preheat a char-grill pan or the grill. Use one or two tablespoons of the olive oil to brush over the asparagus spears. Char-grill or grill them for about five or six minutes, turning often, until cookedMeanwhile, heat the remaining olive oil in a frying pan and add the fillets of black cod, cooking them over a medium heat for about six to eight minutes. Add the slices of chorizo and cook for three or four more minutes. Check that the fish is cooked – the flesh should be opaque and flake easily when tested with a fork. If necessary, cook for a little longer
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. |
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Chilli & Lime Cous cous-coated Wild Alaska Pollock GoujonsServes: 4 |
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| 4 fillets Wild Alaska pollock, cut into thin strips
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 |
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6
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. |
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