London ,
08
February
2013
|
13:05
Europe/London

A taste of Alaska in central London

Alaska+Seafood

The team at Lotus UK enjoyed an evening of Alaskan seafood this week at a dedicated media event hosted by the state of Alaska in collaboration with Alaska Seafood Marketing Institute.

The event took place at London's cookery school L'atelier des Chefs and celebrated the soon-to-launch Icelandair route to Anchorage, Alaska (via Reykjavik) from Heathrow, Gatwick, Manchester and Glasgow starting on May 15th.

The event featured two of Alaska's best known exports; the delicious wild Alaskan black cod, and wild Alaskan sockeye salmon; one of the five species of salmon that is fished in Alaska. Our favourite dish of the evening was the wild Alaska black cod with a lime, ginger and maple glaze;

Wild Alaska black cod with a lime, ginger and maple glaze

Ingredients
For the marinade :
Wild Alaska black cod: 1.2 kilograms
Lime(s) : 3 Whole
Maple syrup : 20 centilitres
Fresh ginger : 60 grams
Soy sauce : 3 centilitres

For the rest of the recipe :
Raw red beetroot : 2 Whole
Desiree potatoes : 3 Whole
Maldon salt : 2 pinches
Freshly ground black pepper : 2 Turns
Sunflower oil : 10 centilitres

Description:

For the marinade:
Zest and juice the limes, peel and grate the ginger, mix these together with the maple syrup and soy sauce, coat the fish fillets in it and leave in the fridge for an hour.

For the rest of the recipe:
Peel and grate the beetroot and potatoes. Put them into a bowl. Boil a kettle of water and pour over the beetroot and potatoes, leave for a couple of minutes to soften the vegetables. Drain the water off and dry the mix well. Season with the salt and pepper and form into balls about the size of tennis balls, flatten them to a thickness of 1 centimetre.
Heat 2 large frying pans on a medium heat and split the oil between them, when the oil is hot, add the rosti and cook for 4 minutes on each side, they should be crispy and golden.
Add the marinated fish to the other pan and cook skin side down for 4 minutes or until the skin goes crispy.
Turn over and cook for a further minute, if the fillets are thick you may need to cook for a little longer.
Serve on top of the rosti and spoon some of the cooking juices over the top.

Chefs Tip :
You can use wild Alaska Pacific cod in place of the black cod.

We'd also like to take this opportunity to thank all of our guests and partners (listed below) that made this event so successful.

State of Alaska
Alaska Travel Industry Association
Valdez Convention & Visitors Centre
Visit Anchorage
Fairbanks Convention & Visitors Centre
Alyeska Resort
Northern Alaska Tour Company
Anchorage City Trolley Tours
Alaska Airlines
Within the Wild Adventure Lodges

Boilerplate

Images from left to right:

1. Abriendo Mentes, Costa Rica, Copyright KateHood.com
2. Nuevas Esperanzas, Nicaragua 
3. Vidarte Space, Brazil