This recipe tastes good all year round! It’s healthy, flavorful and I never feel guilty eating it. The vegetables add a fresh brightness to give the dish amazing color and texture which compliments the light buttery flavor of the Kanpachi.


Serves 4


4x 5oz Forever Oceans Kanpachi loins


Freshly ground black pepper

2 tablespoons olive oil

1 leek, washed and roughly chopped

1 bunch asparagus tips

1 cup English peas

½ cup low in sodium chicken stock

¼ cup heavy cream

2 tablespoons butter

½ lemon


How to make:

Take a large frying pan, place over a medium to high heat on the stove. Season the loins with salt and pepper. Add the oil to the pan, warm through, then add the loins. Cook for 3 to 4 minutes, then carefully turn over and continue cooking for a further 2 to 3 minutes or until cooked through. Remove from the pan and set aside.


Add the leek, asparagus and peas, cook gently for 2 minutes, then pour in the stock, bring to a boil and cook for 2 minutes, then whisk in the cream and butter, gently simmer until the sauce thickens. Squeeze in the lemon juice and whisk one last time.


Place the loins on four plates, spoon over equal amounts of leeks, asparagus, peas and sauce, then serve. 

Serving suggestions: Green salad, roasted carrots or mashed potatoes.


Original recipe:

Mark Allison, Corporate Executive Chef

Forever Oceans 

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