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Experience the delicious difference of Princess dining. At any given moment on any Princess voyage, there is a culinary production under way behind the scenes. In galleys throughout the ship, teams of chefs, bakers, prep cooks and other staff are hard at work making sauces, baking fresh breads, composing artful presentations on the plate. All so that when you sit for a meal, every sense will be dazzled by authentic tastes and visual magic.
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Grilled Calamari and Shaved Fennel Salad
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Ingredients
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- 1 lb calamari steaks, cut into 1" strips
- 6 ea whole baby squid
- 1 oz butter
- ¼ cup white wine
- 2 cups fish stock
- 1 oz chopped shallots
- ½ lb shaved fennel bulb
- 1 oz parsley, chervil and chives, chopped
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- ½ lemon's juice
- ½ oz tarragon, chopped
- 1 oz crushed garlic
- 2½ tomatoes, julienned
- 4 oz yellow bell pepper, julienned
- ¼ bunch chives, chopped
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Preparation for Calamari
- Season calamari strips with salt and pepper and grill on high heat with olive oil and butter until well seared.
- Poach the baby squids in white wine, shallots, bay leaf and fish stock, salt and allow to cool.
Preparation for Shaved Fennel Salad
- Marinate shaved fennel with lemon juice, garlic, herbs (except for the chives).
- Add tomatoes and peppers, then season to taste with salt and pepper.
- Place fennel salad in bowl plate and top with grilled calamari as shown in picture. Drizzle some of the marinade over the squid.
- Garnish with poached baby squid and chopped chives.
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