Web Exclusives :: Good Eats

Good Eats

The May/June issue of Porthole Cruise Magazine features tons of Alaska recipes from your favorite cruise lines. Here are even more for your recipe book.

ALASKA RECIPES

Good Eats Bring the 49th state to your table with these Alaska-inspired recipes from your favorite cruise lines.

When it comes to Alaska, it’s hard to picture a cruise vacation that doesn’t involve sampling the area’s local cuisine. With some of the freshest seafood in the world, cruise ship chefs are a creative bunch when it comes to turning fish into feasts.

In order to share this culinary wealth, Porthole asked cruise lines to reveal their favorite, lip-smacking Alaska-inspired dishes. So whether you’re sailing to Alaska this season, or simply want to cook up these delicacies in your own kitchen, you can bring Alaska to your own table and feel like you’ve just stepped ashore in the glorious ports of this ever-popular itinerary.

Lindblad Expeditions

Salmon Salad Nicoise

Serves 8

Ingredients
4 each hard boiled eggs, halved
1 lb. red or Yukon gold potatoes
2 tbsp. capers, rinsed and drained
2 tbsp. chopped parsley
½ lb. French green beans, cleaned, blanched, and iced
½ cup nicoise or kalamata olives, 3 or 4 per person
24 cherry tomatoes cut in half, 3 per person.
8 3 oz. portions of salmon seasoned and seared on one side in neutral oil such as refined canola.
½ lb. baby mixed greens, washed and dried

Red wine vinaigrette
½ cup best-quality red wine vinegar
2 tbsp. shallots, finely minced
1 tbsp. creamy Dijon mustard
2 cups best quality extra virgin olive oil
Salt and pepper to taste

Preparation

For the Vinaigrette
In a 2-quart stainless or glass bowl, soak the shallots in the vinegar for 10 minutes. Whisk in the Dijon mustard. Next, whisk in the olive oil in a stream to make a simple emulsion. Season generously with salt and pepper. This dressing will be used to season the potatoes, so do not be bashful with salt and pepper here.

For the Salad
If using baby potatoes, cut into half and quarters depending on size. Boil potatoes in salted water until tender. Drain potatoes and let stand at room temperature for approximately 5 minutes to allow excess water to evaporate. Toss warm potatoes with about ¾ cup red wine vinaigrette and the capers. Refrigerate to 40 degrees. Once cooled, add chopped parsley. Reserve. Blanch green beans in salted water for approximately 45 seconds. Remove from water to an ice bath. Dry and toss in little more vinaigrette. Reserve.

For the Salmon
Season and sear fish about 20 minutes prior to service. Do not overcook. Reserve at room temperature. Individually plate salads as you like, with the salmon either in one piece or broken into three pieces. Dress the greens lightly just before serving. Add chilled potatoes, 3 or 4 olives for each person, halved cherry tomatoes, a few greens beans, hard boiled eggs, etc. Additional dressing can be offered on the side.

Regent Seven Seas Cruises

Alaskan Halibut Fillet with Almond Crust

Serves 6

Fish
6 5 oz. pieces fresh Alaskan halibut fillets, cleaned
½ cup clarified butter
1 egg (glaze)
1 cup white bread crumbs, very fine
2 cups almonds, finely chopped
Salt, freshly ground pepper

Mango Beurre Blanc
2 oz. shallots, finely chopped
3 tbsp. lime juice
½ cup dry white wine
3 tbsp. cider vinegar
4 oz. mangos, diced small
½ cup cream
½ lb. butter
Salt, freshly ground pepper

Gratin of Leeks
1 cup tomatoes, seedless, peeled, and chopped
1 tbsp. onions, finely chopped
1 tsp. garlic, finely chopped
1 tbsp. olive oil
2 cups leeks
1 tbsp. butter
½ cup cream whipped
1 tbsp. parmesan cheese
Salt, pepper, chopped basil

Garnish
1 pieces mango, cut into julienne
6 pieces fresh herb sprigs or crisp basil leaves
6 pieces red beet spaghetti
18 pieces boiled potatoes
18 pieces steamed broccoli

Preparation

For the Fish
Season halibut fillet with salt and pepper. Preheat butter in a frying pan over high heat and sear halibut fillet both sides. Transfer to a sheet pan and allow to cool. Combine bread crumbs and almonds. Brush upside with egg glaze, spread on a thin layer of almonds and bread crumbs mixture, and drizzle with clarified butter. Bake in the salamander until crust is golden brown and fish is well cooked. Don’t overcook.

For the Sauce
Combine the shallots, vinegar, white wine, lime juice, and mangos and simmer until reduced by two-thirds. Add the cream and simmer until the cream thickens. Puree the mixture and strain. Add the butter, whisking continuously. Season to taste with salt and pepper.

For the Leek
Sweat onions and garlic in olive oil over low heat until well cooked, add tomatoes and simmer over medium heat for 20 minutes. Season with salt, pepper, and basil. Sauté leeks in butter over medium heat and season with salt and pepper. Mix cream and parmesan cheese. Butter six round baking molds and spread out one thin layer of tomatoes and top with one layer of leeks. Pour cream-parmesan mixture into the molds and bake at 300 degrees Fahrenheit for 10 minutes.

Presentation

Place leek gratin in the center of a serving plate and place the fish fillets on top. Spoon the sauce around the plate and serve with potatoes and broccoli roses. Decorate with mango julienne, red beet spaghetti, and fresh herb sprig.

For more articles from our Back issues, call or write to Porthole:
4517 NW 31st Avenue
Fort Lauderdale, FL 33309
tel. (800) 776-PORT