Guests of Scenic will be familiar with the talents of Chef Tom Goetter. Over his many years sailing the seas he’s created some fantastic recipes which he is kindly sharing with us, giving you the opportunity to try your hands at his best-known dishes in the comfort of your own homes.
If you’re a fan of ocean-inspired dishes, you’re in for a treat. Scenic Eclipse’s Executive Chef Tom Goetter has shared some of his best-kept culinary secrets. These include Flamed Miso Cod inspired by the Atlantic Ocean, his renowned Mushroom Ceviche and Scandinavian Beer Prawns inspired by the wild Baltic Sea and more.
With summer here, now is the ideal time for you and your loved ones to experience some of Chef Tom Goetter’s finest ocean flavours:
Flamed Miso Cod
Chef Tom Goetter says: “This was a real hit with our guests when sailing through North America, where we used the incredible cod to be found in Canada. The Miso marinade can work as well for vegetables and meat (try lamb fillet) as it does for fish.”
Ingredients (Serves 4 to 6 people)
- Cod – 160g per piece is a nice weight to cook this dish perfectly
- 75g Mirin
- 75g Sake
- 75g white miso paste
- 38g white sugar
- Add the Mirin and the Sake to a pot and bring to the boil until you don’t smell any alcohol.
- Whisk in the miso paste and the sugar until it’s completely smooth.
- Allow to cool down. When cool, marinate the fish in it for at least 12 hours.
- Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off.
- Heat up your heaviest pan (ideally an iron cast pan) until it’s very hot.
- Place the fish in the pan and grill for approx. 4 minutes, until golden brown on both sides.
- Serve with the accompaniment of your choice.
You can use the above method to play around with almost any vegetable or meat. Dark meats are best cooked in the pan to medium. This is certainly one to experiment with and try new flavours.
Scandinavian Beer Prawns
Chef Tom Goetter says: “Scandinavian Beer Prawns are unique in their taste. Cooking your seafood in beer, fennel and caraway might sound strange, but the stock lightly ferments, and the outcome of flavours is amazing. This is a must-taste!”
Ingredients (Serves 4 to 6 people)
- 1.2kg prawns (the bigger, the better)
- 2 bay leaves
- 10g peppercorn
- 3 litres of beer (the darker the beer, the stronger the flavour)
- 1kg fennel (try to get yours with fennel greens on)
- 150g caraway seeds
- 30g kosher salt
- 1 orange
- 50ml honey
- This dish needs less attention on the detail, but more focus on the timings. First, add the beer and all the spices into a pot and bring to simmer as slowly as possible.
- Cut the fennel into cubes, slice the orange and add into the pot. It’s important that the pot is heated as slowly as possible at this stage.
- I’d recommend not cleaning the prawns ahead of cooking, and if you also enjoy eating with your hands, keep the prawns whole. This adds much more flavour to the dish!
- Bring the pot to boil and add the prawns and the honey.
- Bring the pot to boil once with the prawns inside and then remove the pot straight after.
- Allow the pot to cool down to room temperature, sealing the pot as well as you can with a lid or covering.
- During this process, the prawns release a lot of their flavour and start to very gently ferment for a few hours.
- When the stock is cold, remove the prawns and strain all of the liquid.
- The liquid has a brown colour and will now smell very intense. Perfect.
- Add some of the stock with the prawns into a pot (so the prawns are covered in liquid) and reheat. When the stock is hot, remove from the heat and stir in some cold butter cubes until melted.
- Serve directly with a spoon and some warm bread. Preferably Roast Bread (see method below).
- Enjoy the prawns and the bread together – accompanied with a beer, of course.
How to Make roast Bread
- You can use any bread you like for this. I would recommend some dark nutty bread, since the Beer Prawns sauce is very strong.
- Freeze the bread until completely frozen.
- Cut the bread as fine as possible, ideally with a bread or even meat slicer.
- Marinate the bread with only with salt and olive oil until they become coloured. Dry in the oven at approx. 140 degrees.
- This will take approx. Forty minutes but gives the bread enough time to release all its moisture and develop its even colour.
Chef Tom Goetter says: “Ceviche doesn’t need to always be fish. Let your creativity run wild and have a play with all kinds of different vegetables. Personally, I believe mushrooms are one of the most underrated foods. While sailing through Canada we created a Mushroom Ceviche using local produce and the flavour of the mushrooms was unlike any I’ve ever tasted – it was amazing!”
- 375g oyster mushroom (can use any type of mushroom, but the whiter, the better for Ceviche)
- 900g avocado
- 300g red onion
- 30g cilantro
- 30g fresh red chilli
- 720g lime juice
- 220g orange juice
- 1.5L mineral water
- 30g salt
- 15g Cayenne pepper
- 15g Maldon salt
- 1g white onion
- 0.5 g red chilli
This dish is extremely refreshing and easy to prepare ahead of time. If you don’t like mushrooms, try it with some artichoke hearts instead. This works just as well.
- Cut the mushrooms into wedges.
- Cut the avocado into slices.
- Cut the red onion into wedges and store in some ice water.
- Cut the chilli into a fine Julienne (long, thin strips) and place in ice water to curl up.
- Make the marinade by mixing the lime juice, orange juice, salt, Cayenne pepper and 2 big pieces white onion and chilli.
- Marinate the avocado and mushroom just before serving (allow to marinate for approx. 60 seconds).
- Garnish the plate with cilantro leaves and chilli curls.
For more information on the culinary explorations, passengers can experience with Scenic Eclipse, visit www.scenic.co.uk.
Read more food-related articles in our dedicated section here.