Logo (since 1999)
Food Articles, News & Features Section



Chef working

  You are here > 

HomeFood ArticlesOrganic, Local & Ethical Foods >  Flying Fish Restaurant


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals




Seattle's Flying Fish Restaurant

A Spring recipe from Chef Angie Roberts at Seattle's renowned Flying Fish restaurant (

All of Flying Fish's raw ingredients are organic or harvested in the wild, as they work closely with over 9 Seattle seafood suppliers, 5 vendors for produce, dairy and dry goods and 4 foragers to obtain these products.

In addition, the restaurant subsidizes a certified natural farm in the Kent Valley near Seattle.  Chef and Owner Chris Keff and Chef de Cuisine Angie Roberts consult with farmers Shelley and Mike Verdi of Whistling Train Farm over their crop plan before plantings begin each year.  Flying Fish's menus changes daily based on a morning conversation with the Verdis about what is ready for harvest that day and what Chef Angie's seafood suppliers tell her are the freshest available products.

For May, Chef Angie was inspired by spring's first wild king salmon from the Stitkine River in Alaska.  She pairs this gorgeous fish with wild nettles from Whistling Train Farm. The nettles nutty and earthy flavors are a perfect foil for the salmon and she only uses the chutes and tops of the leaves. Once the nettles are cooked they completely lose their sting.

Stikine King Salmon with Whistling Train Farm sorrel spaetzle, sautéed nettles and green garlic cream sauce

Serves 4

    • 1.5 pounds Stikine King Salmon filet
    • Salt and pepper to season fish
    • Canola oil

    For spaetzle:
    • 1 bunch fresh sorrel leaves
    • ½ cup whole milk
    • 1 whole egg
    • 1 cup all purpose flour
    • 1.5 tsp salt
    • 2 qt boiling water
    • ¼ pound fresh nettles
    • Canola oil for sautéing

    For cream sauce:
    • ½ yellow onion, sliced
    • 4 stalks green garlic, sliced
    • ¼ cup of butter
    • ¼ cup white wine
    • Juice of 1 lemon
    • 2 cups of heavy cream
    • Salt and white pepper to taste

    Equipment needed:
    • 10-12 inch non-stick sauté pan
    • Colander with medium to large sized holes
    • Rubber spatula
    • Spatula for turning fish
    • Blender
    • 1qt or larger sauce pot

To make spaetzle: Place water in a pot and bring it up to a rolling boil.  Combine sorrel leaves with milk and puree in a blender of food processor.  Whisk the egg and flour together and slowly add sorrel/milk mixture until the consistency of pancake batter, season with salt.  Pour the batter through a colander with large holes into the boiling water, use a spatula to press the batter through.  Once the dumplings float to the top of the water scoop them out and place on an oiled plate or tray and set aside.

For the salmon:  Season the portions with salt and pepper.  Heat canola oil in a non stick sauté pan until just below it is just below smoking point.  Add the salmon portions to the pan (pretty side facing down) and allow them to sear until golden brown then turn and continue cooking until slightly firm to the touch.

For the Cream Sauce:  Sauté the onions and green garlic in butter until translucent.  Add the white wine and reduce until almost dry.  Add the lemon juice and reduce by half.  Add the heavy cream and simmer until reduced by half.  Season with salt and white pepper to taste.

For the nettles:  Use gloves to remove the stems of the stinging nettles.  Heat canola oil in a sauté pan and add the nettles, sauté until wilted then add the spaetzle to warm them though.  Season the mixture with salt and pepper to taste.  Serve the nettle mixture with the salmon filets and pour the cream sauce over it.


  Meatless Alternatives   |   U.S. Consumption Habits   |   A Better Food System   |   Is Organic Healthier?   |   Growing Green Awards   |   Sustainable & Organic Farming   |   Ag Report Highlights Organic   |   Bananas & Rainforests   |   Bulk Foods Are Green   |   Canada’s Organic Rules   |   Chicken, Organic Pasture Raised   |   Cow Pies to Clear Skies   |   Local Food & the Environment   |   Eco Friendly Dinnerware   |   Fast Food Recycling   |  Fish, What to Avoid   |   Garlic: California or China?   |   Generation Organic   |   Genetically Engineered Alfalfa   |   Good Food Awards Entries   |   Organic Food Health & Safety   |   Labeling GM Foods: Prop 37 Defeat   |   Local Food & Supermarkets   |   Local or Organic? pg 1   |   Local or Organic? pg 2   |   Location, Location, Location   |   Cow Pea Storage Bags   |   Drip Irrigation   |   Toilet Compost Fertilizer   |   Organic Farming   |   Organic Foods   |   Organic Foods Guide   |   Organic Reduces Cancer Risk   |   Organic Sales Increase   |   Organic Food Health Research   |   Labeling & Cloned Animals   |   Pros & Cons of Biofuels  |   Protein Source Impacts   |   Reverse Trick or Treating   |   Flying Fish Restaurant   |   Slow Food   |   Sustainable Sugars   |   Sustainability Award Winners 2012   |   Sustainable: What is it?   |   Think Globally, Act Locally pg 1   |   Think Globally, Act Locally pg 2  


Go to Top of page

  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.