GUIDE / INSTRUCTIONS
For the Salmon with Vegetables
Chop shallot for both sauces.
Reduce red wine by half with maple syrup and 1/2 of the diced shallots. Remove from the heat and add dark chocolate. Season.
Reduce white wine and the rest of the diced shallots until dry. Add cream and season – on a low heat add small cubes of chilled butter.
Cut papaya in cubes and ginger in small strips – cook with sugar and the same amount of water.
Bake the smoked bacon until dry. Then chop using the food processor.
Scale the salmon, wash under cold water dry then cut in high cubes, leave the skin on.
Season the salmon with salt.
Cook the salmon in a hot non stick pan, with olive oil, ¾ on the skin side, ¼ on the over side.
Garnish the dish with turned vegetables (pan fried with butter) or stuffed vegetables with mushrooms (and baked).
Decorate the plate, 4 cubes of salmon, 3 with different sauces on top, 1 with chopped bacon, finish with vegetables.
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