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Food from the Ocean

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As a chef, my passion is having the luxury of being able to work with the raw ingredients to produce mouthwatering dishes every day, for my guests on board. This week’s recipes are all about food from the Ocean, inspired by our most popular requests for fish choices on the Sky vessels.

For me, going out in the mornings when we dock or heading ashore by Zodiac to meet the local fish purveyor, is just an experience many chefs never have. To see the huge selection of fresh, exotic fish available, inspires me to dream up new dishes to delight you and provide you with the fondest memories of your travels. This could be anything from beautiful, creamy oysters from Bluff in New Zealand or whole dorado from the Indian Ocean.

Many thanks and hope you enjoy

Darren Marchant 

Head Chef – the Sky Fleet 

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Atlantic Cod wrapped in Parma Ham, Pomme Anna Potatoes and Sun Dried Tomato Butter Sauce

Ingredients serves 4

4 Large Middle Cuts of Atlantic Cod Supremes,  skin off

8 Slices Parma Ham

600 Grams Large Maris Piper Potatoes, peeled

16 Asparagus Spears

100 Grams Fine Beans

80 Grams of Melted Butter

2 Sticks of Fresh Thyme

1 Garlic clove, crushed

1 Shallot, finely diced

1 Tablespoon olive oil

Sauce

100 Grams of hard butter, cubed

2 Shallots, finely diced

150ml White Wine

50ml Double Cream

Juice of 1 Lemon

50 Grams Minced, Sundried Tomatoes

As for the Pomme Anna potatoes, I like to make mine as individual servings, using straight sided, small cake moulds

 

Method

1. Lightly salt the cod for 10-15 mins, using a salt mill. This will help firm up the flesh of the Cod. Rinse and pat dry with kitchen towel.

2. Place two slices of Parma ham, side by side. Place the cod on top and wrap with the ham to make a parcel.  Repeat this process for the other remaining Cod Supremes and then place in the fridge.

3. For the Pomme Anna potatoes, pre heat the oven to 190 -210 degrees. Place the butter, thyme and garlic in a saucepan and heat slowly for 5 minutes to release the flavour from the thyme and garlic. Do not boil. Remove any froth that appears from the butter. Then strain into a clean bowl.

4. Peel the potatoes and try to shape into a cylinder. Then slice as thinly as you possibly can. Place one layer of sliced potatoes in the bottom of each mould. Brush with melted butter. Repeat again, remembering to butter each potato layer as you go. Fill just above the rim of your mould and then drizzle a little more butter on top. Place a round piece of greaseproof paper on top then place a ramekin, not to heavy, on top. These will help to press the potato down while cooking. Bake these in the oven for 25  minutes. Remove the greaseproof paper and ramekins and cook for a further 5 minutes, until browned on top.

5. Remove from the oven and leave to cool slightly. Empty out on to a wire rack. This will help the excess butter to drip off and will stop them spreading out onto the plate when serving.

6. Cut the bottoms off the asparagus, leaving a short stem. Set aside. Cut the fine beans length ways and mix together with the chopped shallots. These will all be cooked later.

7. For the sauce, cook the shallots in one piece of butter until softened. Add the white wine and reduce by a third. Add the minced sundried tomato to the pan.

8. Whisk in the hard, cubed butter to emulsify the sauce. Once all emulsified, add the cream and lemon juice. Heat through gently. Do not boil. Remove from the heat and leave in a warm place.

9. Take the cod from the fridge and pan fry the bottom for about 2 minutes only. Now place onto a baking sheet, lined with greaseproof paper and bake in the oven, at 180 degrees, for about 5-8 minutes until just cooked.  

10. Whilst the cod is baking, take a frying pan, add olive oil, the asparagus heads and fry for 1 minute. Add the fine bean mix and cook for a further 2 minutes.

11. With all the components done, you are now ready to assemble your dish, your way.

 

I would usually put the Pomme Anna potatoes on the bottom. Top with the green vegetables and then place the cod on top of these. I finish my presentation with a couple of spoonfuls of the butter sauce.  

 

 

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Mussels in cider with bacon

Ingredients serves 4-6

4lb Mussels

2 Tablespoons Fresh Parsley, chopped

200 Grams Diced Pancetta

4 Banana Shallots, finely diced

100ml Good Quality Cider

100ml Double Cream

2 Cloves Garlic, finely chopped

Warm Crusty Bread to Serve

 

 

 

Method

1. Wash all the mussels under running water. Remove any that are open, that won’t close when squeezed and discard them.

2. Remove the beards that are protruding from the closed shells and scrape off the barnacles with a knife, carefully. Rewash to remove any shavings from the barnacles.

3. Place a saucepan, big enough to take all of the mussels, on the heat.  Add the pancetta, garlic and shallots and fry gently. No oil is required.  Once the oil appears in the pan from the pancetta, add the mussels and cider. Turn up the heat, place a lid on top of the saucepan and cook for 3-4 minutes, giving the pan a shake now and then.

4. Take off the lid, add the cream, chopped parsley and heat through. Do not boil. Serve in bowls with warm crusty bread on the side.  

  

 

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