Tag Archives: fish recipes

Press Lunch with Alaska Seafood at Nobu

Poached wild Alaska Salmon, Lemon and Tarragon Linguine

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Press Lunch with Alaska Seafood at Nobu

Most of the time my job is pretty ordinary – fun but ordinary. Usually I am desk bound with a very long to do list, the occasional phone call and multiple emails.

Last week, however,
I had a real treat!

Alaska Seafood invited me to Nobu in Mayfair for an amazing lunch and a chance to find out more about their products and their ethics. The food was almost indescribable. The fish was melt in the mouth, with delicate but astonishing flavours. The only thing that let it down was my ability to use chopsticks! We enjoyed five beautiful fish courses with a fantastic apple sorbet and white choc parfait to finish. Divine.

There was a couple of celeb spots, a good natter with food bloggers and journalists and a sample of the lovely soap on the loos!

All in all, a good day out of the office. I even came away with a fabulous Alaska Salmon cookbook.

You can see a few of their delicious recipes in the 2014 Dairy Diary and you can also visit www.alaskaseafood.org.uk.

Poached wild Alaska Salmon, Lemon and Tarragon LinguineHere’s one of my favourites.

Poached wild Alaska Salmon, 
Lemon and Tarragon Linguine

Cullen Skink

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire.

Preparation time – 30 minutes
Cooking time – 40 minutes
Calories per portion – 411 Kcal
Fat per portion – 12g of which saturated – 6.9g
Serves – 4

Finnan haddock 1 (about 900g/2lb) or 500g (1lb 2oz) un-dyed smoked haddock fillet
Onion 1 large, skinned and thinly sliced
Milk 600ml (1 pint)
Potatoes suitable for mashing (such as King Edwards) 680g (11⁄2lb), peeled and thickly sliced
Leeks 2, trimmed, thinly sliced and washed
Butter 40g (11⁄2oz), cut into small pieces
Salt and freshly ground black pepper
Mace to garnish
Parsley sprigs, to garnish

1 Place the haddock in a large saucepan, add the onion, milk and 600ml (1 pint) of water. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes, or until the flesh flakes easily.

2 While the fish is cooking, place the potatoes in another large saucepan, cover with water, add 1⁄2 tsp of salt and bring to the boil. Then reduce the heat, partially cover the pan and cook until tender. Drain the cooked potatoes, and then mash them well with a potato masher.

3 Place a large colander over a bowl. Pour the haddock into the colander and leave it to drain well, and until cool enough to handle. Reserve the cooking liquid.

4 Remove and discard skin and bones from the fish, then flake the flesh. Reserve the onion.

5 Pour the fish liquid back into a clean pan, then using a balloon or hand whisk, gradually whisk in the mashed potatoes. Add the leeks and bring back to the boil, then reduce the heat, cover and cook gently for 10–15 minutes until the leeks are tender.

6 Gradually stir the butter into the soup, season to taste with salt and pepper, and then add the flaked fish and reserved onion. Cook gently for 5 minutes, or until the haddock is thoroughly reheated, taking care not to overheat as the fish will become tough.

7 Serve the soup in warm bowls, sprinkled with mace, black pepper and parsley leaves, and accompanied with warm crusty bread.

Cook’s tip
For a richer flavoured soup, use fresh fish stock instead of water

Recipe taken from Around Britain Dairy Cookbook.

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