Cruise ship recipe for:
 from: Chef Franck Jeandon

Here Chef Franck Jeandon, Le Cordon Bleu Chef de Cuisine, provides Prow's Edge readers with a recipe for PAN-FRIED SEA BASS FILLET WITH "BARIGOULE-STYLE" VEGETABLES AND ANISE SAUCE

 Pan-Fried Sea Bass Fillet,  Barigoule- style  Vegetables, Anise  Sauce


1x1-1.2 kg sea bass
Sea salt
Peppercorn, crushed
Olive oil

Barigoule-style Vegetables
200g broccoli
1 small zucchini
1 artichoke or 2 baby artichokes
1/2 red bell pepper
8 small onions
50ml olive oil
4 garlic cloves, peeled
Salt, sugar, pepper
200ml light fish stock
1 sprig basil freshly chopped

100ml water
3 star anise
50ml cream
Juice of 2 lemons
50ml olive oil

Herb Salad:
Balsamic vinegar
Peanut oil


1. Prepare the fillets of fish, remove the pin bones and keep refrigerated.

2. Prepare the vegetables: Cut the zucchini, the artichokes, the bell pepper and onion into rectangles. Trim the broccoli into florets. SautŽ the vegetables in olive oil, add the garlic cloves, cover for a few minutes, and add the fish stock and the basil at the last minute.

3. Prepare the sauce: Boil the water with the star anise, strain onto the cream, and then add the lemon juice and olive oil. Pour into a blender and mix. Keep warm.

4. Mix and season the herb salad.

5. At the last minute, pan fry the fillets skin side down in a non-stick pan, until just cooked.

6. To serve, place the vegetables in the centre of the plate with the fish on top, salad to one side and drizzle the sauce around.

Cruise Line Chefs

Executive cruise line chefs share their favourite cruise recipes

• Nobu Matsuhisa (Crystal Cruises)
• Franck Garanger (Oceania cruises)
• Georges Blanc (Carnival)
• Marc Calderbank (Hebridean)
• Angel Choez (Quasar)
• Paul Dorr (Maine Windjammer)
• Dirk Helsig (Fred Olsen)
• Gregory Hoop
• Franck Jeandon (Regent)
• Palle Jorgensen
• Sudesh Kishore (SeaDream)
• Cara Lauzon (Maine Windjammer)
• Aimee LePage (Maine Windjammer)
• Chef Nader (Windstar)
• Daryl Neamtu (Windstar)
• Prom Nhorn (Pandaw)
• Jacque Pépin (Oceania Cruises)
• VR Purificacion (Costa Cruises)
• Walter Rosner (Silversea)
• Pedro Miguel Schiaffino (Aqua)
• David Shalleck (Windstar)
• Manfred Schaller (Crystal)
• Rudi Sodamin (Holland America Line)
• Sarah Swan (Maine Windjammer)
• Wolfgang Wasshausen (HAL)
• Stefan Wilke (Hapag-Lloyd)
• Ann Williamson (Maine Windjammer)
• Karl Winkler (Cunard)
• Chef Zoran (Elegant Cruises)
• Jean-Marie Zimmermann (Cunard)
• Bernhard Zorn (Uniworld)


• types of cruises
• cruise articles – reviews
• cruise lines
• cruise ports and terminals
• cruise tips and advice
• cruise food
• view from the bridge
• cruise planning
• cruise ship crime
• cruise lectures
• home


 Cruise Line Chef Franck  Jeandon

Franck Jeandon and Regent Seven Seas Cruises

Born in Nice, France, Chef Franck Jeandon started his life of culinary adventures in France, including work in restaurants like the Michelin-starred Casino le Lion Vert with Jacques Maximin MOF, before he moved to London in 1995 to open Monte's Club with Alain Ducasse.

Since 2003, Chef Franck Jeandon has been teaching for Le Cordon Bleu.The name "Le Cordon Bleu¨ of Paris has been synonymous with culinary excellence since the 16th century; today that name is closely associated with the ultra-luxury cruise line, Regent Seven Seas Cruises which itself epitomizes excellence.

One of the delights of a cruise on a Regent Seven Seas ship is the Le Cordon Bleu Workshops when the luxury line's top chefs pass on some of their tips.

 Cruise Recipes

• cruise recipes - starters
• cruise recipes - mains
• cruise recipes - sides
• cruise recipes - afters

 Cruise Ship Chefs Jobs

• cruise ship chefs jobs