WILD ALASKA PACIFIC COD WITH EGG, CAPER AND HERB DRESSING...

Ingredients

4 x 175g Wild Alaska Pacific Cod fillets2 tbsp flour4 tbsp extra virgin olive oil

2 hard boiled eggs, sieved1 tbsp capers, finely chopped4 medium gherkins, finely chopped4 tbsp roughly chopped parsley4 shallots, peeled and chopped very finely6-8tsp olive oilzest and juice of ½ lemonsalt and freshly milled black pepper

A selection of salad, or 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 pep-per, 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.

Copyright Phil VickeryJune 2010

Serves: 4Preparation time: 15 MinutesCooking time: 10 Minutes

Ingredients

4 x 175g fillets Wild Alaska Sockeye Salmon4 tbsp olive oil

For the rub:2 tsp dried thyme2 tbsp paprika1 tbsp ground black pepper3 tsp cayenne powder2 tbsp dried garlic powder1 tsp celery salt1 tbsp ground seed corianderMix well together.

For the dressing:100g fat free natural yoghourt10g chopped fresh mint10g white wine vinegar2g cracked black pepper2 tbsp runny honey

Mix well together

75g watercress sprigs

Heat the oil and dust the fillets on one side with the ‘rub’.

Add the fillets rub side down into the hot oil and cook for 3-4 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.

Remove from the pan whilst still slightly under-cooked.

Make up the dressing and stir well.

Serve asap with watercress and yoghourt dress-ing

Copyright Phil Vickery June 2010

Serves: 2Preparation time: 10 MinutesCooking time: 8-10 Minutes

CAJUN WILD ALASKA SOCKEYE SALMON...

Cut the vegetables into small pieces.Place the wine, water, fish and chicken stock cubes, garlic, vegetables, bay and turmeric, bay leaves into a saucepan and bring to the boil.

Add some salt and pepper, then simmer for 15 minutes, or until the veg are cooked.

Cut the fish into 2cm pieces and drop into the hot stock.

Poach for 2 minutes, do not overcook.

Add the herbs and olive oil, re check the seasoning and warm through.

Copyright Phil VickeryJune 2010

Ingredientsroughly 100g each of carrot, onion, parsnip, leek, green beans, and potato100mls white wine, medium glass600mls water1 fish stock cube, reduced salt1 chicken stock cube, reduced salt3 cloves garlic peeled and chopped½ tsp ground turmeric2 fresh bay leaves4 heaped tbsp chopped parsley4 heaped tbsp chopped basil2 heaped tbsp chopped corianderpepperpinch sugar to taste50mls good quality extra virgin olive oil

500g Wild Alaska Pacific Cod

Serves: 4Preparation time: 15 MinutesCooking time: 20 Minutes

SIMPLE WILD ALASKA PA-CIFIC COD STOCK WITH GREEN HERBS...

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 mari-nate, 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.

Copyright Phil VickeryJune 2010

Ingredients

4 x 175g Wild Alaska Pacific Cod fillets2 tbsp flour4 tbsp extra virgin olive oil

2 hard boiled eggs, sieved1 tbsp capers, finely chopped4 medium gherkins, finely chopped4 tbsp roughly chopped parsley4 shallots, peeled and chopped very finely6-8tsp olive oilzest and juice of ½ lemonsalt and freshly milled black pepper

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

Serves: 4Preparation time: 30 MinutesCooking time: 15 Minutes

JAPANESE STYLE GRILLED MARINATED WILD ALASKA SOCKEYE SALMON WITH MINT AND TOMATO CHUTNEY...

Ingredients

500g Wild Alaska Sockeye Salmon fillet, cut into 2cm pieces200g cream cheese4 tbsp milk1 bunch fresh coriander, chopped roughly100g fine beans, cut into 2cm lengths and blanchedsaltpepper4 slices bread, crusts removed, cubed, very small50-75mls olive oil100g roughly grated Parmesan cheese

Heat the oven to 200°C gas 6.

Place the cubed fish into a large bowl.

Blend the cream cheese with the milk, chopped co-riander, and season really well with salt & pepper.

Spoon into a 20cm x 6cm deep baking dish.

Toss the bread cubes with the olive oil and a little pepper and the roughly grated cheese.

Bake in the pre heated oven for 35-40 minutes.Serve with green salad.

Copyright Phil VickeryJune 2010

Serves: 4 -6 Preparation time: 15 MinutesCooking time: 25Minutes

CRUNCHY WILD ALASKA SALMON BAKE WITH GREEN BEANS AND CORIANDER...