Oceania Cruises won the Best Restaurant category at the Cruise International Awards 2013. Here are two delectable recipes from their chefs…
CHILEAN SEA BASS IN MISO-PLUM SAUCE Serves 6
225g White miso paste
120g Chopped palm sugar
60g Dry sake
120ml Plum wine
6 Skinless centre-cut sea bass fillets, 225g each – remember to remove any pin bones
1 to 2 Banana leaves, optional
3 Limes, halved
2 tbsp Extra virgin olive oil
For the marinade
- Combine all of the marinade ingredients and place in a heatproof bowl over a saucepan. As it heats, whisk until the sugar and miso melt and it’s smooth. Do not boil. Remove and cool completely.
- Place the fish in a large resealable plastic bag, pour the marinade over the fish, press out excess air and seal the bag. Refrigerate for six to eight hours. Remove the fish 30 mins before cooking.
- Preheat the oven to 200°C. Arrange the fish fillets in a baking dish. Pour in the marinade to reach a quarter of the way up, bake in top third of the oven.
- Baste the fish with the marinade in the dish after 10 mins, until just cooked through (about 20 mins).
- Preheat a two-burner grill pan until very hot. Cut the limes in half and dip in olive oil. Grill the limes for 1 min, or until caramelised. Rotate 90° and cook for another min, for a cross-hatch design.
- When cooked, place fish under oven grill if desired.
- Decorate with a trimmed banana leaf and secure with small peg. Garnish each plate with a few drops of the reserved miso marinade if desired.
TIRAMISU Serves 6
60g Granulated sugar
320ml Hot freshly brewed espresso
120ml Tia Maria
1 tbsp Pure coffee extract
40g Granulated sugar
3 Large egg whites
120ml Double cream
340g Mascarpone cheese
3 Large egg yolks
18 Sponge fingers
100g Icing sugar
2 tbsp Self-raising flour
1 tbsp Whole milk
15g Unsalted butter, melted
Unsweetened cocoa powder
- To make the soaking syrup place the sugar in a small bowl, pour in the espresso and whisk to dissolve the sugar. Add Tia Maria and coffee extract.
- For the mascarpone cream, combine the water and sugar in a pan. Bring to the boil, dip a pastry brush in hot water to brush sugar crystals down the sides of the pan into the syrup. Boil for about five mins.
- Whisk the egg whites in a mixer until frothy. Take the syrup and on medium to low speed, blend into the whites. Increase the speed and whip until stiff.
- In a separate bowl, whisk the cream until thick. Clean the mixer bowl and whip the mascarpone and egg yolks, until pale, or for three to five mins.
- Using a rubber spatula, fold in the whipped cream in two batches. Then the egg whites in three batches.
- Use six wide, shallow (5cm diameter) ramekins or similar serving dishes. Pipe, or spoon, 75g of the mascarpone cream into the bottom of each ramekin. l Trim the sponge fingers to fit in a single layer on top, but don’t put them on the cream yet.
- One at a time, dip the sponge fingers in the syrup and arrange them over the cream. Top each with another 75g of the cream. Smooth the top. Cover with plastic wrap and refrigerate to allow the fingers to soften, about two hours, or preferably overnight.
For the tuiles
- Preheat the oven to 200°C. Line two baking trays with silicone baking mats. In a small bowl, stir the sugar and flour, in another, stir the milk and butter. Pour the butter mix over the flour mix and stir.
- Pipe 1cm diameter disks onto the trays, spacing them about 4cm apart. Bake until golden brown.
- Use parchment paper as a stencil and, using a fine-mesh strainer, dust the ramekins with cocoa. Garnish each serving with a tuile. Serve the remaining tuiles on the side.
Read the latest issue of Cruise International in shops now