As I\u2019m back to the \u201ccook\u201d role at home, one of the things that I miss the most about the cruise is the variety of fish that was served. My husband doesn\u2019t really like fish (although he will eat salmon on occasion), so I rarely cook it at home. I really loved the following dish that was served on board though, so I will file the cod recipe away for when I\u2019m doing large group cooking. If you like cod, polenta and\/or eggplant, you will enjoy these recipes too. <\/p>\n
North Alaskan Cod<\/u><\/strong> Mascarpone Polenta:<\/strong><\/p>\n Amount of Item\t <\/em> Method:<\/strong> Eggplant Caponata:<\/strong><\/p>\n Amount of Item &\t Notes<\/em> Method:<\/strong> Wild Cod<\/strong><\/p>\n Amount of Item\t <\/em> Method:<\/strong>
\nServed with Creamy Polenta and Eggplant Caponata
\nServes: 10
\n(Courtesy of Jason Drysdale, Norwegian Cruise Line Corporate Executive Chef)<\/em><\/p>\n
\n2 oz \tPolenta
\n4 oz\tMilk
\n1 oz\tButter
\n1 oz\tSalt
\n\u00bd t.\tWhite Pepper
\n2 oz\tMascarpone Cheese<\/p>\n
\nBring the Milk, salt and white pepper to a simmer in a pot, add the polenta meal slowly stirring at all times, cook for 5 minutes slowly on low heat. Add the Mascarpone cheese and mix it well into the polenta. If your Polenta if too think, thin it out by adding more milk as needed, season to taste and serve as needed.<\/p>\n
\n3 oz\tRed Wine
\n1 pc\tlarge eggplant \t Chopped into 1\/2 inch pieces
\n2 oz\tExtra virgin olive oil
\n2 oz\tOnion\t\t Chopped
\n1 cup Marinara Sauce
\n1 oz\tCapers
\n2 oz\tKalamata olives\t Chopped
\n2 oz\tBalsamic vinegar
\n1 oz\tGarlic\t\t Chopped
\n2 oz\tSugar
\n1 oz\tBasil\t\t Chopped
\n1 oz\tSalt
\n1 oz\tPepper<\/p>\n
\nPlace the eggplant cubes in a colander and sprinkle with salt. Shake the colander to coat the eggplant evenly with the salt. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant. Place a weight on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. This is about a half an hour process.) Heat your oven to 375 degrees. Wipe off the eggplant to remove as much of the salt and clinging juices as you can. Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now. Heat the olive oil in a skillet to medium. Add the onions and saut\u00e9 for about 4 minutes. Add the garlic, black olives and capers and cook another 2-3 minutes. In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves. Add the balsamic vinegar\/sugar and the red wine to the eggplant mixture and reduce the liquid by half. Add the roasted eggplant, basil. Cook a minute or two to combine. Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to \u201cdip\u201d consistency. Serve as pictured above.<\/p>\n
\n10 pc 6 oz\tCod Fillet
\n1 oz\t\tSalt
\n1 oz\t\tBlack Pepper
\n1 oz\t\tOlive Oil <\/p>\n
\nSeason the Cod Fillet with Salt, Pepper and Olive Oil. Grill both sides of the Cod and finish cooking in the oven, ensuring that the fish has a nice Golden Brown color on both sides. Serve as pictured with Mascarpone Polenta and Eggplant Caponata. (You can also add fresh green asparagus to the plate if you desire.)<\/p>\n