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Galley Gossip
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From the galleys of the Cruise West fleet, straight to your dinner table, come these featured recipes for one of the favorite dishes you may have enjoyed aboard ship.
Oven Roasted Scampi With Chardonnay Sauce
Servings: 8
Ingredients:
3 ¼ lbs. Scampi, large U-6/8 size, or other large prawns. Peeled, de-veined, butter flied.
Cajun seasoning, as needed
White wine, as needed
1 tbs. Fresh garlic, minced
1 tbs. Fresh shallots, minced
2 cups chardonnay wine
1 pint heavy cream, little extra when needed
2 each egg yokes
1 tsp. lobster base, if available. Fish base will work.
salt and black pepper, to taste
fresh chopped parsley, as needed for garnish
roasted red pepper coulis, as needed for garnish
Procedure:
The Prawns: If you can get the very large size, three scampi per person if more than enough. If you can only get small prawns you may want to figure 5 or 6 per person. Either way it’s best to get fresh or frozen prawns in the shell.
Peel, de-vein, wash and butter the prawns.
Reserve and save the shells for the sauce.
Place the cleaned prawns in a bowl toss with light Cajun seasoning and white wine, chill and marinate them for about an hour.
The Sauce:
Place the garlic, shallots and wine in saucepan, set on medium heat on the stove.
If you have the saved prawn shells add them to the pan for flavor.
Reduce this by half, and then add the cream and base. Simmer slightly to blend all the flavors.
Strain the shells from the sauce and return to pan and stove on low heat.
Whip the egg yokes with about 2 oz. of extra, heavy cream and blend well.
Slowly at this to the sauce while whipping and simmer on low to thicken slightly. Season with salt and pepper to taste. Do not boil or the sauce will curdle. Keep warm for service.
To make red pepper coulis:
Use canned roasted red bell pepper, drain and puree in processor until very smooth. Heat in saucepan on low heat until hot.
At service time place the prawns on a sprayed bake sheet, standing on their backs, sprinkle with more wine and oven roast on high heat only for about 5-9 minutes, depending on size of prawns. Prawns will be bright pink and firm when done, over cooking will make them tough.
Served immediately by placing about 2 oz. of sauce on warm plate and arrange roasted prawns, standing in sauce. Ladle just a pinch of roasted red pepper coulis onto each prawn. Garnish with chopped parsley sprinkled around plate and served with vegetable and potato or rice.
“Endeavour” Lox Plate
Servings: 1
Ingredients:
1 leaf green leaf, red leaf or other colorful leaf
2-3 oz. Smoked salmon lox, sliced
2 oz. Cream cheese, softened or whipped
1 oz. Capers
4-5 slices fresh ripe tomato or sliced roma tomatoes
¼ oz. Red sweet onion, thinly sliced or shaved
2 each lemon wedges
Fresh dill spring for garnish
Procedure:
Use a medium to large chilled plate.
Arrange leaf lettuce on plate to cover center of plate, but not he boarder of plate.
Using the leafy part of the lettuce as 12 o’clock of the plate, place the sliced tomatoes, layered at 9 o’clock.
Layer the lemon wedges at 4 & 5 o’clock and spoon the cream into 1 oz. Balls and place at 1 & 2 o’clock.
Roll the sliced smoked salmon into small rosettes and arrange in the center of the plate.
Place the capers at about 11 & 12 o’clock.
Garnish with the shaved onion layered across the sliced tomato and sprig of fresh dill layered or standing up against the salmon rosettes.
Served chilled with toasted bagels.
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