Food and Drink Ideas from Regent Seven Seas

Posted by Kemi Wells · Apr 03 · about Dining

Provided exclusively to us by Bernhard Klotz our Vice President of Culinary at Regent Seven Seas Cruises. Bon Appetit and Enjoy!

Branzino All'Acqua Pazza

Mediterranean Sea Bass with Plum Tomatoes, Carrots, Celery, Onions and Fresh Oregano

Yield 4 portions

Ingredients

4 pieces Mediterranean Sea Bass Fillets each 5 oz

1 oz olive oil

1 clove garlic, crushed

3 stems parsley, crushed

Salt and pepper

Acqua Pazza Sauce

1 oz olive oil

1 clove garlic, crushed

1 oz onions, finely chopped

1 oz carrots, diced 1 cm

1 oz celery stalk, diced 1 cm

1 teaspoon capers

1 oz white wine

4 oz clam stock

1 oz water

3 oz tomato sauce

5 oz potatoes, tourned (12 pcs)

2 oz plum tomato fresh, peeled, deseeded and diced 2 cm

Garnish

4 pieces cherry tomato

½ oz olive oil

Salt and pepper

Basil leaves , small leaves

Oregano fresh, leaves only

Method

Marinate the fish fillets with olive oil, garlic and parsley stems for 30 minutes.

Sauce: Sauté garlic slowly in olive oil until golden, discard the garlic. Add the carrots, onions, celery and capers, fry for 5 minutes, deglaze with white wine, reduce 2/3, add the clam stock, water, tomato sauce and potatoes, bring back to a boil and simmer until the potatoes are boiled (add the tomatoes for the last 5 minutes), season to taste with salt and pepper.

Roasted Cherry tomato: toss the cherry tomatoes (keep the vine attached if any) with olive oil, salt and pepper, roast in the salamander for approx 3 minutes.

Season the marinated fish fillet with salt and pepper, grill first the skin side until crispy, turn the filet over and sear shortly on the flesh side, the fish fillet must remain juicy.

Place the fish fillet over the potatoes and spoon the sauce around and half over the fish, garnish with roasted cherry tomato, oregano and fresh basil leaves.

Caramel Popcorn Sundae from “Prime 7” Steak & Seafood House

Vanilla and chocolate ice cream, dark chocolate sauce, Bourbon caramel sauce, whipped cream, salted peanuts

Yield 5 portions

Ingredients

Qty Unit Ingredients Comments

Sundae

20 oz vanilla ice cream 2 scoop per portion 1 oz each

20 oz chocolate ice cream 2 scoop per portion 1 oz each

1 ¼ oz salted peanuts coarsely chopped

3 oz popcorn caramelized (see recipe below)

3.5 oz chocolate sauce

3.5 oz Caramel Bourbon Whiskey Sauce (see recipe below)

8 oz Chantilly

Popcorn Caramelized

1.5 oz corn kernels for popcorn

¾ oz vegetable oil

3 oz white sugar

1 oz light corn syrup

1 oz water

0.05 oz baking soda

0.05 oz vanilla extract

Caramel Bourbon Whiskey Sauce

3.5 oz caramel sauce

1/3 oz whiskey bourbon

Method

Popcorn Caramel

Heat a casserole to medium high heat, line with little oil, add the popcorn in an even layer, remove from the heat for approx 30 seconds, then return the pot to the heat, shake it well, once the popping slows down, remove the pan from the heat and immediately remove the popcorn from the pot, make sure all kernels which did not pop are removed.

Caramel Coating

Combine sugar, water and light corn syrup simmer and keep stirring with a plastic spatula until obtaining a blonde caramel, then add the baking soda and vanilla, stir well, immediately add the popcorn and fold in properly, place the popcorn in a single layer on a silpat and separate, cool down.

Caramel sauce

Bring the caramel sauce to a single boil, add the whiskey, cool down, keep at room temperature.

Serving

Scoop the ice cream in the cup, drizzle half of the chocolate sauce and half of the whiskey caramel sauce over the ice cream, pipe the Chantilly cream on top (keep a little Chantilly for garnish), garnish with caramel popcorn and peanuts, pipe one nice rosette of Chantilly on top and drizzle the remaining sauce over the dish.


Thai Red Chicken Curry from “Pacific Rim” Pan Asian Restaurant


Yield 4 portions

Ingredients

Qty Unit Ingredients Comments

2 pounds chicken breasts 1-ounce strips

4 ounces red curry paste

1 ½ quarts coconut milk unsweetened

Vegetables - Garnish

7 ounces Thai eggplant quarters or smaller wedges, depending on the size

6 ounces mushrooms straw cut in half

3 ½ ounces baby corns halved on a bias crosswise

½ ounce fish sauce

Garnish

4 ½ ounces tomatoes cherry halved

¼ ounce Thai basil

¼ ounce cilantro fresh for decoration

½ ounce crispy shallots

¾ ounces chili oil

2 ¼ ounces coconut milk unsweetened

1 pound steamed Jasmine Rice

Method

Eggplant

Sprinkle eggplant with salt, let it set for 15 minutes, squeeze excess water, then deep-fry in hot oil until light brown.

Keep on absorbent paper and reserve.

Preparation for the Service

Simmer over low heat coconut milk with red curry paste, and add chicken and baby corn, simmer for one minute and add straw mushrooms and eggplant. Simmer until the chicken is cooked meat is thoroughly cooked,

Adjust seasoning with fish sauce.

Just before serving, add Thai basil and cherry tomato, stir well.

Presentation

Serve in a bowl or clay pot,

Garnish with cilantro, crispy shallots, drizzle with chili oil and coconut milk.

Serve Jasmine rice on the side.

Grand Marnier Soufflé from “Chartreuse” French Restaurant

Yield: 10 Servings

Ingredients

Qty Unit Ingredients Comments

Soufflé Mix(Step 1)

14 ½ ounces whole milk

2 ½ ounces egg yolks

1 ¾ ounces plain flour

½ ounce cornstarch

2 ¾ ounces castor sugar

1 pc vanilla pod

1 pc orange, fresh zest only

Step 2

5 1/3 ounces egg whites

3 ¾ ounces egg yolks

4 ½ ounces castor sugar

½ ounce cornstarch

1 ¾ ounces Grand Marnier

To line the ramekin moulds (Step 3)

1 ¾ ounces unsalted butter room temperature

1 ¾ ounces castor sugar

Garnish

½ ounce icing sugar

Method

Step 1

To make crème pâtissière cut the vanilla pod in half and scrape out the seeds.

Place the split vanilla pod and seeds in a saucepan and add the milk.

In a bowl, mix the egg yolks, orange zest with sugar. Add the flour and cornstarch.

Remove the vanilla pod from the boiling milk and the pour the milk over the egg yolk/sugar/flour mixture.

Mix well then return to the pan and bring back to the boil, stirring constantly.

Step 2

Use an electric whisk to beat the egg whites until stiff, add sugar little by little.

Take crème pâtissière and add egg yolks.

Mix well then add cornstarch and the Grand Marnier.

Mix well then fold in a quarter of the meringue mixture.

Gently fold this mixture into the rest of the meringue mixture.

Step 3

Butter your soufflé moulds using an upwards movement from top to bottom of the moulds (this will help the soufflé to rise).

Sprinkle sugar onto the moulds then pour in the soufflé mixture.

Transfer into a preheated oven at 220°C/ 428°F and bake for 8 to 10 minutes.

Remove from the oven, dust with icing sugar and serve immediately.

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