On a SeaDream Yacht ...

SeaDream Recipes

Courtesy, Tomasz Kozlowski, Executive Chef, SeaDream 1
 

Carrot and Ginger Bisque 

Ingredients

1. 1 cup [250 ml] water
2. 1 cup [250 ml] Carrot pieces
3. 50 grams of peeled Ginger
4. 2 tablespoons [30 ml] butter
5. 1 onion, chopped
6. 1 garlic clove, finely chopped
7. 2 cups [500 ml] chicken Stock / Vegetable Stock
8. Salt and pepper, to taste
9. 1/2 cup [125 ml] heavy cream [35% m.s.g.] or milk (facultative)

Cooking Method:

10. In a casserole, bring water to a boil.
11. Add Carrot.
12. Lower heat and simmer 15 minutes.
13. Set aside, in cooking liquids.
14. Melt butter into a clean casserole.
15. Brown onion and garlic and Ginger (cut in small pieces) for 1 minute.
16. Add Carrots, along with cooking liquids.
17. Pour in chicken Stock / Vegetable Stock.
18. Puree into a blender container until thoroughly mixed and smooth.
19. Sprinkle with salt and pepper.
20. Bring to a boil.
21. Stir in cream or milk.
22. Serve Hot with Whipped Cream. Enjoy The Sea Dream Specialty!!

Dover Sole Meuniere

Ingredients:

2 Dover sole
50gr Butter
50gr Flour
Salt and Pepper
1 Lemon

Cooking Method:

Mix a little salt with the flour. Take the skin of the Dover Sole off ... start from the tail it is easier ... dip the Dover Sole in the flour mix. In the same time, heat the Butter in a pan until brown and add the Dover Sole, cook it slowly 3 minutes on each side.

You can serve the Dover Sole bones on or off with Fresh Spinach, boiled Potatoes and your favorite Spring Vegetables. Before serving cover the Dover Sole with melted brown butter and lemon juice and chopped Parsley.

Meunière: French for “miller’s wife”, referring to a style of cooking whereby a food (usually fish) is seasoned, lightly dusted with flour and sautéed simply in butter. Such a preparation is served with “Beurre Meunière”, which is Brown Butter flavored with Lemon juice and Parsley.

Grilled Lamb Chops

1 tbsp. lemon juice
1 clove garlic, minced
1 tsp. Olive Oil
1/4 tsp. dried mint leaves
1 Fresh Rosemary
4 lamb chops, 2 ounces each, trimmed of all fat 

Combine lemon juice, garlic, rosemary oil and mint. Marinate chops in oil mixture for 30 minutes. Transfer from marinade to broiler pan or grill and cook, basting with marinade, to desired doneness.

Fondant au Chocolat

For 4 Servings 

Ingredients: 

180 gr. Dark chocolate
180 gr. Butter
4 pcs. Whole Eggs
140 gr. Plain Flour
125 gr. Sugar

Cooking Method: 

Melt the butter and the chocolate together. Whip the Whole eggs together with the sugar.
Mix with the butter and chocolate. Put the flour in and mix everything together.

Pipe it in a large china coffee cup (inside of which is coated with butter).
Bake it in a pre-heated oven at 220 degrees Celsius for 15 minutes.

When it’s ready to serve, flip it over on a plate and serve it with chocolate or vanilla ice cream.
When the baking time is reached, the inside of the Pudding should melt.

Enjoy the Sea Dream Specialties!! 

Tomasz Kozlowski
Executive Chef, SeaDream1

www.SmallShipCruises.com 

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