Alaska Yellowfin Sole 150g
Olive Oil 4tsp
Unsalted Butter 20g
Seasoned Sauce 20g
Salt and Pepper
1. Pour 50 ml of white wine and chopped red onion into a pan and cook until syrupy, add 100g of fish stock, then add 10g of basil and salt to taste and finish with 20g of unsalted butter to make a spice sauce.
2. Cut the asparagus into strips, sauté them in butter, then spread them on a plate, add the plaice, steam them for 3 minutes and pour the spice sauce over them.
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.