Unsalted Cream 20g
Cherry Tomato x2
Olive Oil 1tsp
Pepper and Salt
1. Cook the white wine vinegar and red onion until evaporated, add the fish broth and cook until 1/3 is left, add the unsalted butter
2. Preheat the oven to 180°C and roast the cherry tomatoes for 5 minutes.
3. Steam the shredded noodles in the soup base of recipe 1 for 10 minutes in water to allow the noodles to get tasty.
4. Place the fish roe on the shredded noodles, garnish with the cherry tomatoes and sprinkle with pepper salt.
Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.