Viking Cruises

TEMAKI SUSHI Serves 4 INGREDIENTS: 200g (7oz) sushi rice 60ml (2 fl oz) rice vinegar 1 tbsp sugar ½ tsp salt 1 pack sushi nori sheets FOR THE FILLINGS: Sushi grade fresh tuna Salmon roe Teriyaki chicken Avocado Cucumber Shrimp Wasabi Sushi ginger 1. Cook the rice according to the packet instructions. Mix the rice vinegar, sugar and salt and stir through the rice. Allow to cool. 2. Cut the nori sheets in half and assemble all the fillings, cut into small 10cm (4 inch) strips. 3. To assemble the temaki, spread a layer of rice over each nori sheet, then add fillings to taste. Roll into a cone shape, and moisten one edge before pressing to seal. BLACK RISOTTO Serves 4 INGREDIENTS: 450g (1 lb) cherry tomatoes 2 tbsp olive oil 2 cloves garlic, crushed 450g (1 lb) squid, prepared and sliced 2 tbsp olive oil 2 cloves garlic, finely chopped 1.2l (2 ½ pints) fish stock 2 tbsp butter 1 small onion, chopped 355g (12 ½ oz) Carnaroli risotto rice 150ml (5 fl oz) white wine Salt and pepper 1 x 4g sachet squid ink 1. Prepare the cherry tomatoes. Blanch briefly in boiling water, then remove with a slotted spoon, peel and chop. 2. In a frying pan, heat the olive oil, then add the crushed garlic and the squid. Sauté really fast and remove from the pan as soon as the squid starts to curl. Reserve and keep warm. 3. In the same pan, add a further 2 tbsp of olive oil and the chopped garlic. Fry the garlic until golden and then add all of the chopped cherry tomatoes. Cook gently until reduced and thickened, then add in the squid. Season with salt and pepper, then keep warm. 4. For the risotto, heat the fish stock in a saucepan, then in a heavy-based pan melt the butter, add the onion and cook for five minutes until soft without colouring the onion. Add the rice and stir well, coating in the oil, then add the white wine. Cook the rice until all the wine has been absorbed, stirring all the time. 5. Begin to add the warm fish stock, a ladle at a time, stirring the risotto constantly and never allowing it to dry out. Add the squid ink to the risotto and keep stirring, then keep adding the stock until the rice is just tender and the risotto is slightly runny. This should take approximately 15 minutes or so. 6. Serve the risotto and top with the squid in tomato sauce. TROLLKREM Serves 4 INGREDIENTS: 2 egg whites 6 tbsp lingonberry jam 1 tsp vanilla extract 1 tsp caster sugar TO GARNISH: Lingonberry jam 1. Place all the ingredients into the bowl of a food mixer (make sure the bowl is really clean). 2.Whisk on the highest setting until the mousse increases in volume and forms soft peaks. 3. Serve piled into individual glasses and garnish with some extra lingonberry jam. Norway Croatia viking.com 57

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