Sneak Peak at Oceania Cruises Seaweed-Flaked Fillet of Atlantic Turbot

Food Buzz: Oceania Cruises

Seaweed-Flaked Fillet of Atlantic Turbot over Zucchini with Stuffed Clams and Champagne Foam

From Oceania Cruises
From Oceania Cruises


This is a recipe from the ship. As such, that means that cooks will need to convert the metric for US standards. Click here for converter.

1200     grams                     turbot filet, 120-grams each
100       grams                        shallots
50          grams                     white wine
50         grams                     BR-fish stock
50          grams                     butter
15          grams                      Bord-a-bord dry Seaweed flakes 4-mm
PM                                         salt & pepper

Zucchini Fettuccine:
400       grams                     fine sliced zucchini 2-mm thick x 15-cm long x 1-cm large
Pm                                         BR-vegetable monté butter

30          each                        large fresh or frozen clams
50          grams                     shallots
50           grams                    white wine
1              tbsp.                      olive oil
15           pcs                          peeled cherry tomatoes, seedless cut in half
75           grams                     butter
100           grams                   mie de pain
50           grams                     shredded parmesan cheese
20             grams                   chopped parsley
20             grams                   very fine chopped garlic
Pm                                          salt & pepper

Champagne Sauce:
100         grams                     finely chopped shallots
100         grams                     champagne
½            pc                            lemon for juice
PM                                          fresh       clam juice from cooking
300         grams                     BR-fish stock
600           grams                   cream
100        grams                      butter
As needed                             Salt & pepper


  • For the clams: sweat the shallots in olive oil and deglazed with white wine, bring to the boil and add the clams. Cover for 1-minute or until clams are open. Remove from the juice and let the clams cool down. Pass the clam juice in fine sieve and reserve for the sauce.
  • Combine the butter, mie de pain, garlic, parsley, Parmesan and pass in a robot coupe until homogenized paste. Place the clams into half cherry tomatoes and place the cherry tomatoes inside the half shell clams. Spoon over the green mie de pain mixture and press a little to fit the clams shell. Reserve.
  •   For the fish: butter a roasting pan and spread fine shallots. Place the turbot filet and spread over seaweed flakes. Add little white wine and fish stock and braised in the oven covered at 160°C for 8 to 10-minutes. (add white wine and stock just before cooking only)
  • For the zucchini fettuccine: blanch the fettuccine in salted boiling water a la minute and toss in vegetable monté butter. Place on the line.
  • For the sauce: sweat the shallots in butter, deglaze with the champagne and reduce until dry. Add the lemon juice, clams juice, fish stock and reduce by half. Add the cream and reduce by half. Let marinate for 30-minutes and then pass through a fine sieve. Season to taste.
  • A la minute, blend with a hand mixer adding little butter to emulsify and bubbled up.
  • Place a nest of zucchini fettuccine in the center of a deep plate. Place the fish over and spoon with the emulsified champagne sauce around. Finish with 3 pieces of gratinated clams as per picture.

Serves 10 portions

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