Swordfish Steak with Olive Oil

Ingredients for 4 servings
4 slices of sword fish steak
2 tablespoons of olives, halved without the stones
6 tablespoons of extra virgin olive oil
Salt
Pepper
Lemon

Decoration
1 Lemon (in quarters)
12 Basil leaves
Green beans and cherry tomatoes sautéed in butter
Boiled potatoes

Preparation
Heat up a little oil in a pan, season the fish with salt and pepper and sauté from all sides so the fish is still a little glassy in the middle. Keep warm.

Add the rest of the olive oil to the pan and sauté the olives. Season to your taste with salt, pepper and lemon juice.

Serving Suggestion
Place the boiled potatoes and sautéed seasoned green beans and tomatoes on a large plate. Put the swordfish steak on top and cover with the olives and olive oil. Garnish with lemon pieces and basil leaves.

Chef’s Tip
It’s also very nice with tuna steak or grouper filet.

Schröter started his carrier at the age of 14 and went on to worked 10 years as a chef, five years as an executive chef and 12 years as F&B Manager around the world in South America, Europe, the Middle East and Sri Lanka.

Since 2000 he’s been in charge of Star Clippers’ hotel operations. He is a member of Eurotoques and the Chaine des Rotisseurs.

Broccoli Cream Soup with Chili Cream

Ingredients for 4 persons:

100 gr finely chopped onion
300 gr diced broccoli
1 tsp of olive oil
200 ml of vegetable stock
50 gr of cream cheese (5% fat)
Salt, pepper and sugar to taste

Chili Cream
100 ml fresh whipped cream
1 tsp of finely chopped red chili peppers
3 tsp of croûtons

Decoration
4 Italian bread sticks
4 slices of smoked ham

Preparation
Heat the oil and sautée the onion until it looks transparent. Add the broccoli and let the mixture cook a little bit before adding the vegetable stock. Cover the pan and simmer for 5 to 10 minutes.

Mix the soup in a blender with the cream cheese and season to taste (salt, pepper, sugar)

Mix the chopped chili with the whipped cream.

Wrap a slice of ham around each bread stick (leaving half the bread stick free)

Serving suggestion
Pour the soup into a warm soup plate or bowl and garnish with some of the chili cream, sprinkle with croûtons and decorate with one ham bread stick.

Accompany with fresh or toasted baguette.

Chef’s tip:
Strips of turkey breast or sautéed chicken liver also work well as a garnish

Chef Jean-Marie Meulien brings years of experience, expertise and talent to Star Clippers’ kitchens. As culinary advisor, Meulien works with the food and beverage department at Star Clippers’ headquarters, as well as the on board chefs, to develop new dishes and put together menu cycles that will have the passengers raving and their palates dancing.

Formerly he was executive chef of Michelin three-star L’Oasis in La Napoule on the Cote du Sur on the French Riviera, and he upheld those three stars for 14 years. Prior to that, he was chef at Le Meridien in Paris and earned that restaurant two stars in just one year.

Meulien has shared his culinary talents with gourmands in more than a dozen countries, including Uruguay, Switzerland, Thailand, Morocco and Greece. He also serves as a culinary consultant to several restaurants and hotels around the world, and he is a member of the Disciples of Auguste Escoffier and Toques Blanches Internationales. His most recent cookbook, “Flavors of the Mediterranean,” can be found in kitchens across the globe.

Prepared by Chef Arun “Saa” Chonsakul

• Narrow rice noodles: 300 grams (10.5 ounces)
• Bean sprouts: 500 grams (17 ounces)
• Soybean curd: 1 cake
• Leaves of Chinese leeks: 50 grams (2 ounces)
• Chopped pickled white radish: 50 grams (2 ounces)
• Roasted peanuts, ground: ½ cup
• Lime: 1 whole
• Ground dried chilies: 1 tsp.
• Chopped shallots: 1 tbsp.
• Chopped garlic: 1 tbsp.
• Tamarind juice or vinegar: 4 tbsp.
• Fish sauce: 3 tbsp.
• Sugar: 4 tbsp.
• Cooking oil: ½ cup

Preparation

Heat 3 tbsp. of oil in a frying pan and sauté garlic and shallots. When yellowed, add the noodles with just enough water to soften them and fry, turning constantly with a spatula to prevent sticking. Move noodles to the side of the pan.

Put 3 tbsp. of oil into pan. When hot, fry the prawns, pickled radish, bean curd, dry chilies, sugar, tamarind juice and fish sauce; then return the noodles, mix thoroughly and move to the side.

Put 2 tbsp. of oil into the pan. When heated break the eggs into the pan and scramble with a spatula, spreading the eggs in a thin layer over the pan. When set, return the noodles and mix together. Add half of the bean sprouts and the Chinese leeks and mix together.

Spoon onto plates and sprinkle with ground peanuts. Serve with bean sprouts and Chinese leeks leaves.

Welcome to Star Clippers’ new blog. The Star Clippers Blog Web site will serve as the portal for news and information, images and video, gossip and discussion about Star Clippers and its fleet of three tall ships. We’re happy to have you browse through our pages and read all of the latest news about Star Clippers.

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