Cruise ship recipe for:
SALMON OR SEA BASS
Chef Karl Winkler
"Chef's Galley" where passengers are taught by the chef how to prepare their meal just prior to dining. The new restaurant will feature both Cunard chefs and guest appearances by world-famous chefs sponsored by Gourmet magazine.
Chef's Galley located in the ship's innovative King's Court dining pavilion will have a mirrored work station so that diners can view their meal preparation and observe the chef's skills before enjoying the fruits of his/her labours.
Here Queen Mary 2’s Executive Chef Karl Winkler gives Prow’s Edge readers a taste of things to come and something you can try at home.
Salmon or Sea Bass in Crispy Potato Crust on Sauteed Spring OnionsYou will need:
1 large potato peeled and sliced
4 x 5 oz salmon fillet
4 tablsp olive oil Basil leaves fresh ( for garnish and salmon)
1 cup chopped basil (for sauce)
1 cup cream 1 cup fish stock
1 cup dry white wine shallots diced 4oz butter
1 bunch spring onions cut in to strips
4 oz shitake mushrooms sliced
2 tomatoes peeled and diced
Salt and fresh ground pepper
Putting it all together:
Cut potato into thin slices and lay them into clarified butter
Season salmon with salt and pepper and arrange 2 potato slices on a parchment paper
Place 2 basil leaves and a salmon fillet on top and roll it in the paper (this can be prepared in advance and refrigerated)
Heat 2 tablesp. olive oil in a non-stick pan and fry the salmon
In a small sauce pot melt the butter and saute the chopped shallots.
Add the white wine, fish stock, cream and reduce by 1/3.
Season with salt and pepper and add the basil and mix in a blender.
Fold in the diced tomatoes, spring onions and shitake mushrooms Saute in 2 tablsp. olive oil
Season with salt and pepper
Place sauteed spring onions and shitake mushrooms on a large plate, place the salmon on top and spoon the basil Nage around, garnish with fried Yam, Leek julienne and a fresh basil leave.
This dish can also be served with salad and no sauce.
It makes a nice lunch dish.