Cruise Recipes

Here are some of the favourite recipes by the chefs who offer fine dining on deep sea and river cruises. For more news about the chefs and the cruises themselves, see our Cruise and Dine article.

Oceania Cruises

Zucchini Wrap Jumbo Shrimps – Franck Garanger (10 portions) (picture above)

30 pcs shrimps 6/8, deveined
120 pcs fine sliced of zucchini (courgette) (@ 1-mm) 2-cm large x 14-cm long
1teaspoon thyme flowers
100 grams grated and sieved parmesan cheese
extra virgin olive oil
piment d’espelettes
100 grams butter
50 grams fish stock (for cooking)
500 grams angel hair pasta
10 pcs thyme sprig (Garnish)

Lemon butter for pasta:
80 grams lemon juice
5 grams lemon zest
100 grams extra virgin olive oil
100 grams heavy cream
5 grams butter soft room temperature
150 grams grated parmesan
20 grams chopped parsley
salt & pepper


For the shrimps: place four fine slices of the zucchini on a working surface and spread over parmesan cheese. Place on the shrimps and then spread a very little chopped thyme flower (3 flower pieces max). Roll them and place them in a roasting pan, close to each other to avoid opening when cooking.

Brush over with olive oil and sprinkle a little piment d’espelettes on the top. Before cooking add a little butter and fish stock to help cooking.

For the lemon pasta butter: Mix the ingredients slowly, adding room temperature butter piece by piece creating an emulsion using a hand mixer. Set aside at room temperature.

Divide shrimps into portions and bake max at 160°C for 7 minutes. Once cooked spoon over the roasting jus to give humidity and flavour. Cover and keep warm.

Just before serving boil the angel hair pasta for 1 minute in salted boiling water and toss with the lemon butter.

Place the pasta in the center of the plate. Arrange the shrimps and spoon the pasta juice over the plate to create a little sauce. Garnish with thyme sprigs.


Salt leg of lamb from Geiranger, Norway – Eirik Larsen (Serves four)

1.2kg of leg of salt lamb
A handful of fresh thyme or 2 tablespoons dried thyme
4 cloves of garlic

Hurtigruten - Lamb DishSet the oven to 120˚ degrees. Rub the thyme, garlic, salt and pepper into the meat and brown the meat in a saucepan (with a little oil).

Put the meat into a hot pan (with oil) and cook in the oven for approx. one and a half to two hours. 

Remove from the oven and let it rest for a few minutes before serving with the vegetables.


2 onions
2 yellow squash
1 green squash
1 aubergine
3 peppers
1 clove of garlic
5 tablespoons grated parmesan
2 tablespoons tomato puree
Good quality oil


Cut the vegetable into small pieces and fry them lightly in a pan with a little oil. Then add the tomato puree before allowing to simmer on a low heat for 20 minutes. Add salt and pepper and mix in the parmesan before serving.

The River Cruise Line

Old English Fish Pie – Alvin Andrade

Mix eggs and cream (10 eggs and 1L cream and seasoning)
Mash potato with green peas and a little egg yolk
Mixed fish, but 50% should be smoked fish
Greased ovenproof dish


Cut the fish into cubes. Fill greased dish a third of the way with fish and top with the egg and cream mix. Top off by adding the mashed potato and bake in the oven for 15 minutes on 180˚ degrees. Serve with coleslaw.

Holland America Line

Chocolate and Sultana Bread Pudding – Rudi Sodamin

Whisky Sauce:
350ml double cream
2 teaspoons corn flour
1 tablespoon cold water
70g caster sugar
2 tablespoons whisky

Bread Pudding:
75g sultanas
2 tablespoons whisky (for soaking the sultanas; optional)
450g (medium size) loaf of day-old white bread, cut into 1 inch cubes
90g dark chocolate chips
6 large eggs
950g whole milk
200g sugar
3 tablespoons cocoa powder, sifted
1½ teaspoons vanilla
Pinch of salt

Holland America Line - Chocolate Bread PuddingHeat the cream over a medium heat until it boils. In a small bowl, whisk the cornflour and water; whisk this mixture into the cream.

Return the cream to the boil then reduce the heat to low and cook, stirring with a heat-proof rubber spatula, for 30 seconds, taking care not to let the mixture burn.

Add the sugar and whisky and stir until the sugar is dissolved. Immediately remove from the heat and let cool to room temperature.

(Cover and store in the refrigerator until ready to use. Warm up again before serving.)

Heat the oven to 180°C. Grease a 12-cup muffin tin for individual puddings or a 13 x 9 x 2 inch baking pan to make one large pudding. Combine the sultanas and whisky in a small bowl; let sit for at least 15 minutes.

Bring a large kettle of water to a boil. Drain the raisins and discard the liquid. Divide the bread, chocolate chips, and drained raisins among the muffin cups (or place in the baking pan).

In a large bowl, combine the eggs, milk, sugar, cocoa powder, vanilla, and salt. Whisk to blend thoroughly. Pour the egg mixture over the bread in each of the muffin cups (or in the baking pan) and place the pan in a large roasting pan. Transfer the roasting pan to the oven and add enough boiling water to the large pan to reach halfway up the side of the muffin or baking pan.

Bake the puddings for 30 to 40 minutes (45 minutes to one hour if you make one), or until puffed and just set. Carefully remove the roasting pan from the oven and remove the muffin (or baking) pan inside it.

Let the bread pudding cool until warm and serve, unmolded, with the whisky sauce (or custard / vanilla ice cream / cream)

MSC Cruises

Tagliatelle with Cured Guanciale, Red Tropea Onion and Pecorino Di Fossa – Simone Pinato (Serves 2)

120g Fresh tagliatelle pasta
80g Pork Guanciale (pancetta is fine), cubed
40g Fresh red onion, finely chopped
40g Fresh red cherry tomatoes, cut into quarters
40g Pecorino cheese, grated

MSC - Tagliatelle GuancialeSauté the Guanciale (or pancetta) and onion in a pan – there is no need to use oil as the Guanciale will release its own fat. However, you can add a drop of good olive oil if it starts to stick.

Add the quartered cherry tomatoes and cook until just tender – try not to break them up too much. Cook the pasta in salted boiling water for 3-4 mins, drain and toss it with the sauce.

Serve with grated pecorino cheese, garnished with fresh marjoram leaves, and a Cheese Sabayon (Zabaione in Italian) side sauce:

Cheese Sabayon:
1 egg yolk
100ml whole milk
20g pecorino

Beat the egg yolk together with the grated pecorino cheese over a pan of simmering water until thick and frothy. Add the milk gradually, continuing to whisk until the mixture is dense and smooth.

Thomson Cruises

Steamed Fish & Okra (Serves 4)

4 whole snapper
2 whole lemons, juiced – 1 for cleaning the fish, 1 for marinade
4 tbsp olive oil
1 ¼ tsp crushed black peppercorns
1 ½ tsp salt
4 cloves garlic, minced
1 scotch bonnet pepper, sliced
250g spring onion, finely chopped
250g okra, cut on the bias in 1cm pieces
2 sprigs of fresh thyme, whole
Lemon wedges to garnish


Prepare fish by removing scales and wash inside and out. Rinse with lemon juice and dry with a clean cloth. Wash and chop all the remaining ingredients. Mix ingredients into a marinade and marinate the fish for 30 minutes before cooking.

Remove fish from marinade. Coat pre-heated frying pan with olive oil and place fish into pan/ Turn fish after 1 minute and add the marinade. Cover with a lid and simmer on a low heat for 15-18 minutes. Season to taste and remove from heat.

Serve with olive oil new potatoes, a lemon wedge garnish and a bottle of Red Stripe beer.

P&O Cruises

Raspberry and chocolate tart – Eric Lanlard (Serves 6)

As well as the great combination of dark chocolate and raspberries, the addition of the chocolate shortcrust pastry gives a three-dimensional taste and texture to this recipe.

Preparation time: 25 minutes, plus chilling and cooling; Cooking time: 25 minutes

175g (6oz) plain flour, plus extra for dusting
50g (2oz) cocoa powder
50g (2oz) golden icing sugar
150g (5oz) unsalted butter, cubed, plus extra for greasing
3 egg yolks
1 tsp vanilla extract
500g (1lb) raspberries
200g (7oz) dark chocolate, roughly chopped
200ml (7fl oz) single cream
2 tsp vanilla extract
75g (3oz) unsalted butter

PO - Raspberry  Chocolate TartMethod:

Sift the flour, cocoa powder and icing sugar together into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.

Add the egg yolks and gently mix together, then add the vanilla and combine together to form a smooth dough. Cover with clingfilm and leave to rest in the refrigerator for at least 30 minutes.

Preheat the oven to 190°C (fan 170°C)/375°F/gas mark 5. Lightly grease a 24cm (9½in) diameter tart tin. Roll out the pastry on a lightly floured surface and carefully use to line the tin. Cover with ovenproof clingfilm and prick a few holes to avoid pockets of air while it bakes.

Fill the pastry withbaking beans and bake in the oven for 15 minutes. Remove the clingfilm and beans and return to the oven for a further 5 minutes. Leave to cool.

To make the ganache, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Meanwhile, put the cream into a saucepan and heat. Remove the melted chocolate from the heat and slowly pour in the cream, gently stirring the mixture. Add the vanilla, then the butter and mix together.

Pack the cooled pastry shell with raspberries, saving a few for decoration. Cover with the chocolate ganache to the top of the pastry. Leave to set in the refrigerator for at least 30 minutes. Serve decorated with the reserved raspberries.

Carnival Cruises

Straight Up with a Pig Patty Burger – Guy Fieri (Serves 4)

Time: 2 hours 50 minutes

2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened
12 oz thinly sliced applewood smoked bacon
32 oz ground beef (80/20 blend)
2 oz Cheese Sauce, recipe follows
8 slices yellow American cheese or Cheddar
1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
4 soft brioche hamburger buns, cut in half

For serving:
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
Special equipment: brick covered with aluminum foil

Method: Preheat the oven to 375˚ F.

Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place in oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use.

Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again.

Prepare the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, one and a half to two hours. Drain and set aside to cool.

Set a flat cast-iron grill pan over high heat. Divide the bacon into four even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Leave any residue bacon fat in pan.

Divide the ground beef into four equal 8 ounces and form into four tight balls. Sprinkle the hamburger “ball” all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks.

Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger.

Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside.

Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds.

To assemble: Smear the “Donkey” Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon “pig patty.” Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.

“Donkey” Sauce:
1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

Cheese Sauce:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1 teaspoon kosher salt
Pinch grated nutmeg
3 oz grated yellow American cheese

In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding colour).

Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use.

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