Fabulous fish: A selection of delicious seafood recipes from Scenic Cruises

Anyone who enjoys luxury river cruising knows that Scenic is a byword for high-class contemporary cuisine, on both its own ‘Space-Ships’ and those of sister line Emerald – not to mention the oceangoing super-yacht Scenic Eclipse.

Culinary executive, Tom Goetter, can take a big share of the credit for that, his job being to manage chefs and oversee menus from producers to table.

‘All together there are about 3,500 dishes for guests to try on our ships,’ he says. ‘We constantly update our menus with ingredients and flavours of the regions we sail in, so we like to think our guests are not just eating but going on a food journey.’

For a flavour of the Scenic experience, here are two sensational recipes from their kitchens for you to try at home.

Miso cod

Available in larger supermarkets, mirin (rice wine), sake and white miso (soya paste) combine for a classic Japanese marinade to make any fish super-tasty.

It’s great on meat and veggies, too.

Serves four to six

Ingredients

75ml mirin
75ml sake
75ml white miso
40g caster sugar
160g cod fillet per person
Sliced radish and micro-greens to garnish

Method

1 - Simmer the mirin and sake in a saucepan until the smell of alcohol has dispersed

2 - Reduce the heat and whisk in the miso and sugar until smooth, then set aside

3 - When cool, pour over the fish and leave to marinate in the refrigerator for at least 12 hours

4 - Heat a heavy griddle pan until very hot. Lightly wipe the fillets (don’t rinse) and sear until golden brown all over (approx two minutes each side). Garnish with radish and micro-greens to serve.

Ruby crab salad

You can prepare this tasty and gorgeous-looking dinner-party starter a couple of hours in advance.

Serves six

Ingredients:

For the dressing

• 2 preserved whole lemons
• 3tsp caster sugar
• 60ml white wine vinegar
• 200ml avocado oil
• 1 shallot, finely diced
• Half a pear, finely diced
• Half a green apple, finely diced
• 1 fresh red chilli, de-seeded and finely chopped
• Salt and pepper to taste

For the salad

• 250g fresh white crab meat, cooked
• Half a small courgette, finely sliced
• 1 large shallot, finely sliced
  Half a green apple, finely sliced
• Tabasco sauce to taste
• Worcester sauce to taste
• Salt and pepper to taste
• Extra-virgin olive oil to drizzle
• 6 baby red radishes, halved
  6 tangerine segments, skinned
• Half a fresh lime, finely sliced
• Micro-greens to garnish
  

Method:

For the dressing
1 - Wash and dry the lemons. Grate the zest and set aside, then squeeze the lemons, straining the juice into a saucepan.
2 - Over a gentle heat, add the sugar to the lemon juice and stir until it dissolves.
3 - Pour the lemon syrup into a mixing bowl and add the vinegar. Then, while whisking, slowly add the oil.
4 - When the dressing is emulsified, add the shallot, pear, apple, chilli and lemon zest. Season to taste.

For the salad

1 - In a mixing bowl, combine the crab, courgette, shallot and apple. Add the dressing (recipe above) plus Tabasco, Worcester sauce, salt and pepper to taste. Press the mixture into 6 individual ramekins and place in the refrigerator until ready to serve.

2 - To serve, turn out each ramekin and drizzle with olive oil. Garnish with the radishes, tangerine, lime and greens.