We all know that fish is good for us, but if your kids are anything like mine, they probably tend to turn their noses up at anything fishy that isn't a fishfinger ! I'll definitely be trying out these recipes from Alaska Seafood.
Sustainable Wild Alaska Salmon Scotch Eggs
2011 will see the comeback of the Scotch Egg. According to predictions, this traditional British snack will be amongst this year's tastes and trends experiencing huge soars in popularity. The Scotch Egg will increasingly find its way into shops and onto pub and restaurant menus across the country in evermore innovative forms.
Try your hand at these Sustainable Wild Alaska Salmon Scotch Eggs. These impressive lunchtime bites are easy to make and just bursting with flavour. Simply blend fillets of Wild Alaska Salmon with fresh herbs and lemon to a smooth paste and wrap around freshly boiled eggs. Coat the eggs twice in zesty lemon and paprika breadcrumbs, and fry until golden brown. Serve hot or cold with plenty of creamy tartare sauce.
Makes 4 Scotch Eggs
500g (18 oz) wild Alaska salmon fillet, skinned
2 handfuls fresh parsley, finely chopped
2 handfuls fresh dill, finely chopped
grated zest and juice of 1 lemon
8 medium eggs
salt and freshly ground black pepper
oil, for deep frying
200g dried white breadcrumbs
grated zest of 2 lemons
½ tsp paprika
• First, place the salmon in a food processor and blend to form a smooth paste
• Add the parsley, dill, one beaten egg, lemon juice and zest, and season well with salt and cracked black pepper. Cover and refrigerate
• In a separate bowl, mix together the breadcrumbs, lemon zest, paprika and season generously with salt and black pepper
• Boil 4 eggs to your liking; soft boil for 6 minutes or hard boil for 10-12 minutes
• Shell the eggs while they are still warm. Split the salmon paste into four equal portions, and flatten in the palm of your hand. Place an egg in the centre of the flattened salmon and wrap the paste around it, squeezing gently to seal the joins
• Beat the remaining eggs and dunk each Scotch egg in this. Transfer the Scotch eggs into the breadcrumbs and roll to coat
• Repeat the coating procedure by dunking the Scotch eggs once again in the beaten egg, and finally into the breadcrumbs
• Lower the scotch eggs carefully into a deep fat fryer with 180oC, 350oF hot frying oil and deep fry for 5-6 minutes until the eggs are golden brown. Drain on kitchen paper to remove excess oil
• Serve with tartare sauce, a leafy green salad and lemon wedges
Cook's tip: These eggs are fantastic hot or cold. You can also make mini wild Alaska salmon Scotch eggs with quails eggs; just boil quails eggs for 2 minutes and shell, wrap the salmon paste around these and coat with beaten egg and breadcrumbs, then deep fry until golden
Sustainable Wild Alaska Pollock Pancakes
This Shrove Tuesday, add a twist to your normal pancake recipe by making these scrumptious savoury Pollock pancakes. Simply add flakes of smoked wild Alaska pollock, prawns and dill, parsley or thyme to a creamy cheese sauce. Spoon into homemade pancakes and sprinkle with freshly chopped herbs before serving. Flippin' delicious!
Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska's long-term dedication to sustainability began 50 years' ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.
Preparation time: 20 minutes
Cooking time: 15 minutes
400g (14oz) smoked wild Alaska pollock
100g (4oz) plain flour
Pinch of salt
1 medium egg
300ml (½ pt) milk
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 aside
• To 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 of Shrove Tuesday, arrange the filled pancakes in a large greased baking dish. Cover with foil and refrigerate. Re-heat at 180°C for 25-30 minutes, until thoroughly heated.
Wild Alaska Salmon and Tarragon Filo Parcels
Fresh and flavoursome, this vibrant Wild Alaska Salmon and Tarragon Filo Parcel is the perfect choice for beating those winter blues. Simply poach fillets of wild Alaska salmon in wine and top with a creamy white wine and crème fraiche sauce. Carefully wrap in filo pastry and bake in the oven for 20-25 minutes before serving. Delicious!
Alaska salmon are wild, sustainable and very tasty. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet.
4 x 100g wild Alaska salmon fillets
125ml dry white wine
1 large onion, finely chopped
1 heaped tbsp plain flour
400ml semi-skimmed milk
2 tsp chopped tarragon
1 bay leaf
grated zest of a lemon
75ml crème fraiche
16 sheets of filo pastry
salt and black pepper
• Pre-heat the oven to 180oC
• Poach the salmon fillets in white wine for 4 minutes and leave to cool
• Heat half the butter in a frying pan and cook the onion gently until soft. Sprinkle in the flour and cook for 1 minute until absorbed, then gradually add the milk, stirring until the sauce thickens. Add the tarragon, bay leaf and lemon zest and simmer gently for 5 minutes
• Drain the wine from the salmon and add the liquid to the sauce. Take out the bay leaf and stir in the crème fraiche. Season to taste
• Carefully remove the skin from the salmon fillets
• Grease a sheet of greaseproof paper on an oven tray with butter and melt the remaining butter
• For each salmon parcel, place a sheet of filo pastry on the paper and brush with butter. Layer with 3 more sheets, brushing each with butter. Spoon some sauce over the pastry and place a salmon fillet carefully on top, then spoon over a little more sauce
• Fold the pastry over as you wish to encase the salmon, ensuring that the pastry edges are brushed with butter so that they form a tight seal. Brush the top with butter. Repeat for the remaining 3 salmon fillets.
• Bake for 20-25 minutes until the pastry is crisp and golden
Cook's tip: This dish is great served with baby new potatoes, fine green beans and sprigs of roasted cherry tomatoes
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