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Tag Archives: foodies on yachts

Ever Wonder Why Lemon Is Served With Fish?

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LADY MARGARET

Recently, Anne, a friendly rival yacht charter broker, was in the islands inspecting yachts and meeting with crews.  While there, she had a chance to sample what she described as “mouth watering” salmon cakes, prepared by chef Bruna Tatarow onboard Horizon motor yacht Lady Margaret, a 64 foot Virgin Islands yacht charter vessel.   

 

LEMON WEDGES

Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin’…

 

WHY LEMON?

WHY is lemon almost always served with fish?

I ran the question by the gang in our Puerto Rico yacht charter office (not sure why, but I figured our friends who live in the islands consume more fish than our meat-lovin’ team in the states). 

 

SAN JUAN ANSWER

The Puerto Rican team seemed to have an answer right away.  Maria, our office manager in San Juan, emailed this explanation:

“Originally, the lemon was served, not because it gave flavor to the fish, but because it was believed that the acidic juice of the lemon would dissolve any bones that might be swallowed.”

 

Photograph of a beautiful dinner prepared at a restaurant. The plate is dark. There is lighting on it. There is a tomato salad on the left side of the plate. There is a stack of fish held together with a toothpick and blackberry at the top at the top right side of the plate. There is a round dish of brown sauce between the salad and the fish.

Why is Lemon Used in Fish Dishes?

Wow…I had no idea…

 

Since I no longer feel as compelled to serve lemon with fish dishes, I’ll share with you Chef Bruna’s brunch-time recipe for spicy salmon cakes topped with a mango tartar sauce. Lime is her choice for tartness…
[Note: Thank you, Chef Bruna for the wonderful recipe and thank you,Captain Jan Robinson for the photo of the salmon cakes, from your Ship to Shore Cookbook.]
ENJOY!

Spicy Salmon Cakes with Mango Tartar

 

INGREDIENTS

Tartar Sauce:
·         1 cup peeled, diced ripe mango (1 large)
·         1/2 cup mayonnaise
·         1 tablespoon capers, drained and chopped
·         Pinch salt and freshly ground black pepper

Salmon Cakes:
·         Vegetable oil, for frying
·         1 lb cooked salmon, flaked
·         1 cup panko
·         2 eggs, lightly beaten
·         3 tablespoons chopped fresh parsley leaves
·         3 tablespoons chopped shallots
·         1/4 teaspoon cayenne pepper, or to taste
·         1/4 teaspoon salt
·         Freshly ground black pepper
·         1/3 cup cornmeal

 

DIRECTIONS

To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.
Heat 1/4-inch of oil in a large skillet over medium-high heat.  Put the salmon in a medium bowl and break it up with a fork, watch for bones. Add the panko, eggs, parsley, shallots, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.  Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce. 

YIELD

1 1/2 cups

HOW TO RENT A YACHT WITH GOURMET CHEF

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Yacht Charter Vacations: How is the Food?

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Photograph of a white plate with gourmet meal in the center, surrounded by swirled syrup around the meal.

 

CHARTER QUESTION MOST ASKED

Some clients choose a vacation on a crewed catamaran in the Caribbean.  Other clients choose a static event on a MIPIM yacht in Nice, France.  The question we are most often asked is, “How is the food?”

We have over 30 years’ experience in the luxury mega yacht charter industry.  We honestly answer questions about the food with a resounding, single word, “amazing!”

The reason that private yacht charter vacation food is so amazing is quite simple.  With the largest yachts in the world competing for a handful of clients, the onboard meals and presentation is critical. It must rival the fare of the finest 3-star Michelin restaurants.

THE SCENARIO

Wake up on your Monaco Grand Prix Yacht in Monte Carlo. A full day of sightseeing and F1 racing awaits you.  You are hungry!   Step into the galley and ask the chef what meals he or she has planned for the day.

We asked that of Chef Selina Stansfield onboard 180 foot superyacht MARIE.  She responded with this decadent, Race Day sample dinner menu.

 

Photograph of a table covered in miniature key lime pies in parfait cups with cucumber slices on the edges. The table is covered with a white tablecloth.  There are green key limes between the parfait cups.

DINNER

Salad of balsamic marinated Italian figs with mozzarella di buffalo.
Grilled Mediterranean Sea Bass, macadamia nut pesto, asparagus risotto.
Slow-baked hazelnut meringues with Valhrona chocolate mousse.

 

 

 

Do you like privacy, picturesque settings, and gourmet food?  Does your dream vacation include these items?  If so, contact a charter specialist at 1-800 Yacht Charters today. Book now here at https://www.1800yachtcharters.com/book-now-contact-us/

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Yacht Menu – Chefs Dazzle Guests with Meals

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Our charter consultants have received a lot of comments about our blogs.  Specific questions surface regarding our recent blog about yacht menus.  That blog was entitled, “Yacht Charter Vacations: How is the Food?”

It seems many readers want to see more menu samples.  It is great that want more menus!  The meals offered during a Caribbean yacht charter vacation can be truly amazing.

The recent Antigua Charter Yacht Show welcomed some yachting professionals aboard superyacht DIAMOND A (x-ULTIMA III) to sample Chef Duncan Thomson and Chef Adam Rice’s menu..

Photo of a plated yacht menu item - seared spanish mackerel with tomato vinaigrette

Captain Owen Jones welcomed guests onboard with a glass of champagne, served in the main saloon. Guests then enjoyed a tour of the yacht.  Guests walked to the large, round main dining table, which was  set by Chief Stewardess Lana Greenwood and her team.

The first course was Seared Spanish Mackerel with Tomato Vinaigrette, Celery Seed, and Micro Celery.  Next came the main course – a Whole Roasted Sea Bass, Endive Braised in Orange Juice, Almonds, Saffron, and Champagne-infused Green Grapes.

The last, (of) course, was the dessert.  Delicious dessert was a lemon Tartlette, Bruleed Meringue, Cardamom and Coconut Ice Cream with Pine Nut Praline.

Not only was the food, prepared by chefs Duncan and Adam, delicious, but all present report the quality of the service was outstanding as well! 

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Book your own Caribbean odyssey, complete with gourmet meals and breathtaking views.  Book now at https://www.1800yachtcharters.com/book-now-contact-us/ to plan your luxury yacht charter vacation.

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