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The culinary experience aboard Crystal vessels is not merely something to be enjoyed in between journey highlights. It is one of the journey’s highlights. Our chefs are not merely skilled culinary craftsmen, but artists in their field. The culinary offerings aboard Crystal Bach will remain true to this philosophy of superlative standard, with a distinctive nod to the beautiful region she sails.
Crystal Bach Branzino
The executive chefs at the helm of her state-of-the-art galleys have created diverse menus that feature Michelin-level executions of classic dishes, with many specialties that have been served to Eastern European nobility and commoners alike for centuries. Whether you’re set to sail aboard this stunning all-balcony, all-suite river yacht in the near future, or simply daydreaming of your journey of a lifetime someday, it’s always good to employ a bit of pre-cruise research.
Today, we share with you one of the most delicious steps of this type of research: the recipe for one of Crystal Bach’s signature specialties. Enjoy at home with your favorite dining companions. Then come aboard and allow us to serve you. It will be our pleasure.
Pan-fried Branzino with Eggplant Confit & Arugula
- Branzino, cut in desired weight
- Tomato vinaigrette
- Tomato concassé
- Eggplant and cherry tomato confit
- Arugula pesto
- Arugula salad
- Edible flowers (petals only)
- Extra-virgin olive oil for drizzle
Large Eggplant and Cherry Tomato Confit
- 1 cup white wine
- 2 cups olive oil
- Eggplant wedges, partly skinned
- Thyme
- Rosemary
- Basil
- Peppercorns
- Bay Leaf
- Red and yellow cherry tomatoes
For the confit, combine all ingredients except for the eggplant and tomatoes in a skillet. Bring to a boil and let simmer until all the wine/liquid is reduced. Roast branzino and eggplant for 2-3 minutes in the mixture until golden brown, then add the tomatoes. Remove from the heat and let it rest.
Crystal’s expert sommeliers suggest pairing this fish with a rich Shafer Red Shoulder Ranch Chardonnay (Carneros, Napa Valley, 2012), or Crystal’s own “C” Crystal Reserve Pinot Noir (Santa Lucia Highlands, Monterey, 2014).
Bon appetit!
The post TASTE OF CRYSTAL: CRYSTAL BACH’S RECIPE FOR BRANZINO WITH SMOKED EGGPLANT appeared first on CRYSTAL INSIDER.
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