Recipe Book
CAJUN HADDOCK WITH ROASTED SWEET POTATOES Ingredients: 4 x 170 g Haddock Fillets (product #1006), thawed 2 sweet potatoes peeled and cut into chunks
Method: 1. Coat sweet potato in olive oil, and season with salt and pepper, Roast at 400°F (200°C) for 15 minutes or until tender.
15 ml fresh parsley, chopped
2. Heat butter in a pan and sauté spinach and red onion. Finish with
15 ml olive oil
white wine, salt and pepper.
950 ml baby spinach
3. Season haddock with Cajun spices. Heat oil over medium heat
to taste cajun spice, fine grain
and pan-sear the fillets.
15 ml butter 600 ml white wine medium red onion, sliced
4. Line a baking sheet with parchment paper. Place haddock on the sheet and finish in the oven. 5. Divide vegetables into 4 servings. Plate and top with haddock. Serve with lime wedges. Serves 4
MAPLE GINGER SCALLOPS, MANGO & SNOW PEA SALAD Ingredients: 12 High Liner Foodservice Signature Frozen-atSea Canaian Sea Scallops (product#4503), thawed 120 ml light maple syrup
Method: 1. For the dressing, blend together maple syrup, rice wine and ginger. Whisking constantly, slowly drizzle in vegetable oil until the mixture is emulsified. Transfer dressing to a squeeze bottle and
60 ml rice wine vinegar
reserve a small portion in a bowl.
60 ml soy sauce
2. Marinate scallops in reserved dressing for at least 30 minutes.
240 ml vegetable oil
3. Line a baking sheet with parchment. Sear scallops in a cast iron
15 ml ginger, grated
skillet, then transfer to the sheet and finish in the oven.
250 gm fresh mango, julienned 250 gm red pepper, julienned 250 gm snow peas, cleansed and julienned
4. Combine mango, red pepper and snow peas. Toss with desired amount of dressing and garnish with sesame seeds. 5. Surround the salad with seared scallops and top with a drizzle of dressing.
to garnish, seasame seeds Serves 4
OVEN ROASTED PACIFIC SALMON WITH FRESH HERBS Ingredients: 4 x 120 g Wild Pacific Pink Salmon Loins SVP (product #8960), thawed 75 ml melted butter
Method: 1. Place salmon on a lined baking sheet. 2. Combine remaining ingredients and brush over fish. 3. Roast at 375°F (190°C) for 7 - 10 minutes, or until fish flakes
30 ml chopped fresh herbs (chives, dill, parsley)
easily with a fork. Season with salt and pepper.
5 ml lemon juice
4. Serve over a bed of rice with a side salad. Serves 4
ASIAN STYLE POLLOCK Ingredients: 4 x 120 g High Liner Foodservice Alaskan Pollock Fillets (product #1002978) 2 large eggs
Method: 1. Whisk eggs and water together. In a separate bowl, mix panko and five-spice. 2. Coat fish with a thin layer of flour, and season with salt and
30 ml water
pepper. Dip floured fish into the egg mixture, and then coat with
118 ml all-purpose flour
panko.
125 ml Panko (Japanese-style) bread crumbs
3. Deep fry each piece of coated fish at 350°F (180°C) for 4
15 ml vegetable oil
minutes or until done.
2 ml vegetable oil 2 ml 5-spice powder
4. Serve with simple, herbed rice and sweet chili sauce. Serves 4 Serves 4
MAPLE MUSTARD SALMON Ingredients: 1.4 - 1.8 kg Atlantic Salmon, Skin-on Boneless D Trim IVP (product #3490) 45 ml rock salt
Method: 1. Place salmon on a large baking sheet. Mix together with salt, syrup and mustard. Coat presentation side of the salmon with the mixture, cover with plastic wrap and refrigerate for 4-6 hours.
237 ml maple syrup
2. Bake in a 375°F (190°C) oven for 12 - 15 minutes, or until fish is
79 ml whole grain mustard
cooked to your liking. 3. Garnish salmon with parsley, lemon and tangerine rounds. Serve with roasted vegetables. Serves 4
Serves 4