|Chef Anthony Mauboussin in Viking Star’s Demo Kitchen|
The cruise world has seen Viking Cruises take over top honors, first with Viking River Cruises popularized by Downton Abbey, and now with Viking Cruise’s two spanking-new, ocean-going ships Viking Star and Viking Sea. They’ve outscored every other line, including the top-rated Crystal Cruises, with passengers consistently praising everything from the design of the ships themselves to the culinary output on board. The dining experience’s high marks are a salute to the excellence of Viking’s galleys and certainly to the range of its menus.
|Viking Star’s Maiden Arrival in NY October 2016|
Just this fall, Viking Star made its way across the North Atlantic — first to Canada and then on to New York. From there the ship was repositioned to San Juan, Puerto Rico, for a series of 10-day West Indies explorations. The ship will continue on this course until spring 2017.
|The Chef is a popular figure at local markets|
One new Caribbean dish by Mauboussin is Seared Mahi Mahi with Passion fruit sauce, Eggplant and Mango salsa, and crushed Fingerling potatoes. You can actually make this dish yourself using the recipe shared here.
|The Seared Mahi Mahi entree is destined for The Restaurant|
Finally, the completed dishes must be scaled up to cook for high-volume restaurants. Once the space and storage limitations for each of the ships’ kitchens are factored into the recipe criteria, the dish goes into Viking’s computer network with product guidelines and rigidly maintained steps. At that point, the on-board cooks have access to each menu item. Then the executive chef aboard Viking Star, Ashley Duff, will make the final decision on which night the Seared Mahi Mahi will be served. Whatever night that is, the oohs and ahhs coming from Viking Star’s passengers will serve as a fitting reward. And as further proof that Viking Star’s exceptional food has justly earned its place as the No. 1 Cruise Line for Food in this year’s “World’s Best Awards” in Travel and Leisure magazine.
For the crushed potatoes:
For the passion fruit sauce:
5 Ounces passionfruit purée
½ Ounce honey
1 Ounce fresh passionfruit seeds
For the eggplant and mango salsa:
8 Ounces ripe mango, in ½-inch dice
Kosher salt, to taste
For the mahi mahi:
Kosher salt, to taste
Juice of 1 lemon