CJ Jackson's Fish and Shellfish Recipes

Masterchef Live Exhibition at Olympia

Billingsgate Seafood School and Alaskan Seafood Bureau joined forces this weekend at the Masterchef Live Exhibition at Olympia.

The training team from the school cooked some of the sustainable fish from Alaskan waters, which were well received by members of the public who had a chance to taste them all. Pacific halibut, Pacific cod and wild Pacific sockeye salmon where all on the menu. The school also presented some fishmongering tips in the Hot Tips section of the show.

The three recipes created for the event by CJ Jackson, the Director of the school were designed to be quick and easy and show the versatility of the fish cooked.

For those who took part in our prize draw to attend a course at the school in the New Year, the winners will be contacted by the team from Alaskan Seafood in due course.

recipes are:

HOME-SMOKED SOCKEYE SALMON WITH SALSA VERDE

Serves 4
4 x 150g sockeye salmon fillets, skin on
grated zest 1 lime
For the smoking
1tbsp oak shavings or leaf tea
For the salsa verde
6 tbsp chopped flat leaf parsley
2 tbsp capers, rinsed and roughly chopped
1 clove garlic, crushed
3 anchovy fillets
4 tbsp fresh white breadcrumbs
6 tbsp extra virgin olive oil
1 – 2 tbsp lemon juice
freshly ground black pepper
To serve
Handful of rocket leaves
Lime wedges

1 Rub the salmon with lime zest. Assemble the smoker: line the base section of the smoker with foil. Place the wood shavings in a small pile in the centre, cover with the drip tray and place the rack on top and lay the salmon directly on to this. Slide the lid onto the smoker and cook the fish over a low heat for 10 – 15 minutes (depending on the thickness of the fillet) or until just cooked: the fish will be opaque and moist and flake easily.
2 While the fish is cooking make the salsa verde: put all the ingredients into a food processor, whiz together until very finely chopped. Season to taste adding more lemon juice if necessary.
3 Put the rocket leaves on a plate, arrange the cooked salmon on top and drizzle with salsa verde. Serve with lime wedges.

Cooks note: when the fish is nearly cooked, draw the smoker away from the heat and leave to stand for 1 – 2 minutes to allow it to finish cooking.

STEAMED PACIFIC HALIBUT WITH DILL AND CAPER BUTTER

Serves 4
4 x 150g Pacific halibut steaks
For the steaming
2 leeks, finely sliced and washed well
Salt and freshly ground black pepper
For the butter
50g butter
1 tbsp lemon juice
1 tbsp chopped dill
2 tbsp capers, rinsed and chopped
To serve
Sprigs of dill

1 Fill the steamer reservoir to max with cold water. Cover with the black drip tray. Place the bottom tier on the drip tray and arrange the leeks inside. Season the leeks with salt and pepper. Put the halibut steaks into the top part of the steamer and place this over the leeks. Turn the timer to the required time (12 minutes for the above is ideal – but longer if the fish is thick).
2 Steam the two together until the leeks are soft and the fish is cooked, it will be white and opaque.
3 For the butter mix together all the ingredients together, season and set aside. Just as the fish is cooked, spoon a little butter on top and leave to stand in the steamer for 30 seconds to allow the butter to melt.
4 Lift the leeks onto a plate and arrange the fish and butter on top.


PAN-FRIED PACIFIC COD WITH MISO, CHILLI AND SAKE GLAZE

Serves 4
4 x 150g Pacific cod
1 tbsp sunflower oil
For glaze
1 tbsp granulated sugar
1 ½ tbsp miso paste
1 – 2 tbsp mirin
1 tbsp sake
1 chilli, deseeded and chopped
1 clove garlic, chopped
1 tbsp grated ginger
For the salad
1 tbsp shredded sushi ginger (pickled)
1 tbsp rice wine vinegar
1 tsp soft brown sugar
handful of bitter leaves
small handful of shredded mint and coriander leaves
a few slices of cucumber

1 Liberally brush the fish with the oil and set aside. Mix the glaze ingredients together and set aside.
2 Heat a frying pan until it is very hot, add the fish, skin side down and pan-fry for 2 – 3 minutes on each side until nearly cooked: the fish will be opaque in appearance and flaky.
3 Add the glaze ingredients and roll the fish over so that it is well coated. Continue to cook for another minute or until the fish is sticky and brown.
4 Toss the salad ingredients together and divide between 4 plates. Arrange the fish on top to serve.

Billingsgate Recipes

Mussels @ Billingsgate

This is a good time of year for enjoying mussels, they are always excellent value for money and are usually available in 2kg or 5kg bags at the market.

What's on offer?

Both wild (dredged) and rope grown mussels are sold. You can identify wild mussels by the black shell which is scuffed in appearance. Rope grown (farmed mussels) have black glossy shells and have fewer barnacles and therefore generally require less preparation. Rope grown have slightly thinner shells so they take a little less time to cook too.

Storage and Preparation

They can survive for several days if stored correctly. Keep them refrigerated in a bowl covered with a damp cloth.

DO NOT soak them in water and ALWAYS prepare them carefully.

Prepare them when you are just about to cook them. Check that they are still alive (the shells should be closed) If the shell is open give it a sharp tap, if the shell doesn't close, discard. Check each mussel for damage and discard those that are cracked or broken. The mussels will then need washing and ‘debearding'. The beard or byssus thread is protein that the mussel ‘spins' to help attach itself to the rope or rock on which it is growing, it looks like a strand of seaweed and should be pulled away. Scrape away any barnacles with a knife.

GARLIC and PARSLEY MUSSEL PARCELS

For each person: Put 500g prepared mussels onto a large sheet of greaseproof paper. Sprinkle with 1 clove chopped garlic, 1 tbsp chopped parsley and generous squeeze of lemon juice, season with pepper only. Dot the top with 15g unsalted butter or 1 tbsp extra virgin olive oil. Fold the greaseproof paper over and twist the edges together to form a secure parcel, but still allowing for steam to circulate. Place on a preheated baking sheet and bake at 210C/gas mark 7 for 4-5 minutes. Each guest will open their own parcel; advise them to discard any mussels that have not opened. Serve with plenty of warm bread.

ALTERNATIVES: palourde, venus or razor clams.

Clams @ Billingsgate

There are a variety of clams to choose from on the market. Clams can be steamed, grilled, baked or used for clam chowder. American hard shell are great for chowder, Amande clams are good for baking, Razors make superb ceviche and along with Palourdes and Venus clams - are excellent for steaming.

What's on offer?

Some merchants sell clams loose and therefore you can choose your weight, others will sell them by the box.

Storage and Preparation

Like mussels, they can survive for several days if stored correctly. Keep them refrigerated in a bowl covered with a damp cloth.

DO NOT soak them in water and ALWAYS prepare them carefully.

Prepare them when you are just about the cook them. Check that they are still alive (the shells should be tightly shut) If the shell is open give it a sharp tap, if the shell doesn't fully close, discard. Throw away any that are damaged: cracked or broken. Wash the clams carefully before cooking.

COCONUT AND CHILLI STEAMED PALOURDES

For 4 people: Place 2 de-seeded and chopped red chillis, 1 clove crushed garlic, 1 stick thickly sliced lemon grass, 1 tsp grated root ginger and 150mls reduced fat coconut milk into a large saucepan. Bring to the boil and simmer for 1 minute. Add 1.5KG prepared clams, cover with a tight fitting lid and cook for 5-6 minutes or until the clams are fully opened. Lift the clams into a serving dish, discarding any that are not open. Bring the cooking liquid up to the boil and simmer for 1 minute. Stir in a handful of chopped coriander leaves and spoon over the clams to serve. ALTERNATIVES: Mussels, razor or venus clams.

Salmon @ Billingsgate

Around 30% of the fish trade at Billingsgate market is salmon. Up until 20 years ago it was a fraction of that, but with fish farming techniques constantly improving there is some excellent quality fish available and always very good value. High in Omega 3 and hugely beneficial to long term health – we can't really eat enough of this type of fish.

What's on offer?

Mainly farmed Atlantic species or superior quality, fish is produced in Norway . Some companies stock farmed organic, wild Atlantic fish and occasionally Pacific species of salmon too. Whole side fillets and whole gutted fish (along with salmon heads) are most common.

Storage and Preparation

Always remove fish from wrapping and keep as cold as possible, preferably with ice or ice packs. A gutted whole fish can be filleted, cut into steaks or cooked whole. For cooking whole, cut out the gills with scissors and remove the scales (either with a professional scaler or the back of a knife). A whole side or fillet of salmon can be cooked as a single piece or cut into individual portions.

GRILLED SALMON FILLET with GINGER AND CHILLI DRESSING

To serve 4 take a whole 800-1kg salmon fillet and place on a large sheet of aluminium foil. Season with salt and pepper and bake at 200C/gas mark 6 for 15-18 minutes or until the fish is opaque and will flake if pressed. Meanwhile mix together 2 tbsp rice wine vinegar, grated zest and juice of 2 limes, 4 tbsp extra virgin olive oil, 1 tbsp sesame oil, 2 tbsp light soy sauce, 2 tbsp grated root ginger, 1 tsp honey, 2 seeded and finely chopped red chilli's and a handful of chopped coriander, add seasoning and once the fish is cooked remove from the oven and spoon over the dressing. Serve with rice or noodles. Also works well with trout, seabass and squid

And with any leftover fish.....make POTTED SALMON : Mix 225g cooked salmon with 55g softened butter, 1 tbsp Worcestershire sauce, 1 tbsp anchovy essence, ½ tsp cayenne pepper and seasoning. Spoon into a dish and chill until required. Serve with toast.

Billingsgate is not only the largest inland fish market in the UK , but also the largest Shellfish market too. Crab, lobster, crayfish, langoustine ( Dublin Bay prawns) along with molluscs including mussels, clams, scallops and importantly – Oysters are available at an excellent price.

What's on offer?

Pacific or ‘Rock' oysters are available year round; these are farmed and are harvested from many areas but most of the oysters sold at Billingsgate come from cleanest waters of the British Isles and France . Native or ‘Flat' oysters are more expensive and are only available from September to the end of April. Oysters are unique in the fact that the flavour and texture of both types can vary depending on the time of year and the water where they are grown. Oysters can be bought by the box or loose.

Storage and Preparation

The merchants know where the oysters were harvested and on what day. This means that you can buy with the confidence that the oysters on offer are of the highest quality. Oysters can keep in good condition for several days. To store: place the oysters rounded side down (this prevents lose of juice) on a plate, loosely cover and keep refrigerated.

Before you attempt to open an oyster - check that the shells are tightly closed. If open at all and don't close on tapping, it MUST be discarded as it may not be safe to eat.

To open (shuck) an oyster you need an oyster knife. Hold the oyster very firmly in a thick cloth to protect your hands. Insert the blade of the knife at the hinge end and twist until the tip is lodged very firmly and is unlikely to slip. Release some pressure and then gently lever up the knife, the shell should open. Remove the top shell and discard. Release the oyster from the bottom shell by running the knife underneath it.

OYSTERS in the HALF SHELL

Arrange the open oysters on some crushed ice and garnish with lemon. Mix together 2 chopped shallots and 5 tbsp red wine vinegar. Serve this alongside the oysters.

OYSTERS ROCKEFELLER

Arrange 12 shucked oysters on a baking try. Chop 225g washed and cooked spinach and spoon on top of the oysters. Mix together 4 tbsp crème fraiche, ½ tsp Pernod, 1 tbsp Worcestershire sauce on spoon on top of the spinach. Sprinkle with Parmesan cheese and bake at 210C/gas mark 7 for 7-8 minutes or until brown and bubbling before serving.

Avoid drinking spirits when eating oysters.

Lime and Lemon Grass Sea Bass En Papillote

Serves 2

2 sea bass fillets, pin boned

For the herb marinade
½ tsp each ground coriander and Sichuan peppercorns
grated zest and juice of ½ lime
2 tbsp chopped coriander leaves
1- 2 tsp sesame oil
½ stick lemon grass
salt and freshly ground black pepper

1. Cut out a large sheet of greaseproof paper to fit the 2 fillets comfortably. Pin bone the fillets, but do not skin.

2. Mix together the spices, lime zest and coriander, season lightly. Spread this mixture onto the flesh side of each fillet and then press together to form a sandwich, skin side outside. Arrange the fish on the paper, drizzle with some sesame oil and the lime juice and sit the lemon grass on top.

3. Wrap the fish in the foil so that there is sufficient space around the fish for the steam to circulate, but sealed carefully to avoid lose of moisture and flavour. Leave to marinade whilst the oven heats.

4. Pre heat the oven to 210?C (gas mark 7) to and place a baking sheet in the oven to heat thoroughly. Bake the fish for 12- 15 minutes or until cooked. The flesh will be firm and opaque. Serve the fish directly from the paper.

Alternative species: Sea bream or mackerel

Fillets of Salmon with Wild Mushrooms

A salmon recipe from our recent Every Which Way with Salmon Course.

Serves 4

4 salmon fillets

salt and freshly ground black pepper

170g/6oz mixed mushrooms including girolle, oyster mushrooms and shiitake

30g/1oz butter

1 clove garlic, chopped

5 tbsp dry white wine

150ml/5fl oz crème fraiche

2 teaspoons chopped sage

Squeeze lemon juice - to taste

Splash of truffle oil

1. Pin-bone the salmon fillets, season on both sides with salt and pepper.

2. Preheat the grill to its highest setting.

3. Slice the mushrooms thickly. Heat the butter in a frying pan, add the garlic and then the mushrooms – sauté over a gentle heat for 2 mins.

4. Add the wine to the pan and reduce by boiling rapidly to half the original quantity. Add the crème fraiche and simmer until the sauce is syrupy. Stir from time to time to prevent the cream from catching on the bottom of the pan.

5. Add the sage to the mixture, season to taste with lemon juice, salt and pepper and keep warm.

6. Grill the salmon fillets for 3 minutes on each side or until cooked, the flesh will be opaque and firm). Leave to stand for 2 minutes before serving.

7. To serve: Spoon the mushroom mixture over the top of each fillet and drizzle with a splash of truffle oil.

The copyright for these recipes is owned by CJ Jackson 2010.