The 60th Anniversary of the Antigua Yacht Show hosted a small and premium selection of yachts, crews, brokers, pres, and vendors. This made the experience for all participants less harried and very relaxing. Well maybe, except for the yacht chefs that entered the Chef Competition.
Chef Competition Coordinator, Elizabeth Lee said “Every chef showed great skill, technique, and flavor. One dish that stood out in my mind, as well as the other judges, was Chef Julian Brown’s first course onboard M/Y Lionshare. He served ‘Ships Caviar Petrossian Ration’. This dish was served encapsulated inside a single portion tin can. We peeled back the lid and inside was a layered appetizer of Petrossian Caviar, Crème fraiche, Chive and steak tartar. It was very clever and delicious”.
The winner of the Best Main Course, Chef Scully, shared her winning recipe. She was born on the North Atlantic Coast and loves all things cold, dark, and grey. Five years ago, she became a yacht chef and brought recipes and influences from around the world; from street kitchens to three-star restaurants.
Editor’s Note: You should check out… Yacht Chef Elizabeth Lee Publishes New Cookbook – Made with Love
MAHI MAHI POACHED IN AN AROMATIC COCONUT NAGE
Recipe from Chef Marie Scully, S/Y Hyperion
Preparation time: 10 minutes. Cooking time: 15 minutes
Chilling time: 2 hours or overnight. Nage Makes: 4-1/4 cups or 1 liter
4-1/4 cups (1 liter) coconut milk
6 lime leaves
4 lemongrass stalks
1 piece of galangal
1 thumb nail sized piece of ginger
1 Tbsp. lime zest
1 Tbsp. tamari
1 tsp. fish sauce
6 oz. (per person) of fresh, boneless Mahi Mahi
Salt to taste
Garnish: Squeeze of lime, very small diced mango, dusting of sweet pimiento and lemon basil microgreens.
In a large saucepan, bring all ingredients (except Mahi Mahi and the salt) to a boil, simmer for about 5 minutes. Turn stove off, add salt to taste. Filter through a chinois or fine sieve. Infuse for at least two hours or overnight (in the fridge). When ready to poach Mahi Mahi pieces. Return Nage back to a large saucepan (if necessary). Bring the Nage to a simmer and gently place Mahi Mahi in the Nage and cook covered, about 10 minutes, until internal temperature of fish reaches 113 degrees F (45 degrees C) or until fish flakes easily with a fork.
To serve: Place Mahi Mahi in center of each plate. Cover with Nage, dress with a squeeze of lime, very small diced mango, a dusting of sweet pimiento and lemon basil micro greens.
CONGRATULATIONS TO ALL THE CHEFS AND WINNERS
1st place M/Y Triumph
Length: 215 ft (65 m) Motor Yacht
Chef Aaron Thomas
2nd place M/Y Lionshare
Length: 130 ft (40 m) Motor Yacht
Chef Julian Brown
3rd place M/Y French West
Length: 78 ft (24 m) Lagoon Motor Yacht
Chef Pierre Kaivers
BEST FIRST COURSE:
M/Y Lionshare
Length: 130 ft (40 m) Motor Yacht
Chef Julian Brown
BEST MAIN COURSE:
S/Y Hyperion
155 ft (47.24 m) Sailing Yacht
Chef Scully
BEST DESSERT:
M/Y Triumph
215 ft (65 m) Motor Yacht
