|
|
|
HAZELNUT-CRUSTED
GROUPER WITH SWEET POTATO AND LEMON STAR FRUIT
THE WIND STAR CRUISES
In
the summer, the three Wind Star cruise ships are in
the Mediterranean, with many different departures there
from April to November. A typical cruise goes from Italy's
Amalfi coast from Rome on seven-day sailings with shore
excursions exploring Dubrovnik, Croatia and Corfu, Greece.
Another goes along the Cote d'Azur with port calls at
Portofino, Corsica, Elba, Florence, St. Tropez and Cannes.
There are also Greece and Turkey itineraries between
Athens and Istanbul. Caribbean seven-day cruises go
from St. Thomas roundtrip to St. John, St. Martin, St.
Barthelemy, Tortola, Jost Van Dyke, Iles des Saintes,
and Virgin Gorda. There are also Panama Canal cruises
and cruises from Costa Rica to Isla de Cano, Bahia Drake,
Quepos, Curu, Tortuga Island, Playa Flamingo and Isla
Coiba. A repositioning cruise goes between Barbados
or St. Thomas and Lisbon. Other cruises are in Australia
and New Zealand, Thailand, Singapore, Malaysia, Cambodia,
and Vietnam.
Their recipe:
10 portions of grouper, 6 oz each
1/2 cup hazelnuts, crushed
1/3 cup clarified butter
2 lbs sweet potato puree
20 oz starfruit brown butter sauce
10 oz braised mustard greens
2 tablespoons Italian parsley, chopped
Sea salt, to taste
Freshly ground white pepper, to taste
Season grouper with salt and pepper. Crust fish with
hazelnuts. Sauté in clarified butter until medium
and set aside. Place sweet potato puree in center of
plate. Place mustard greens on top of sweet potato puree.
Place fish on top of mustard greens and spoon sauce
over and around fish. Garnish with chopped parsley.
|
|
|
