Superyacht chef

So this is the kind of food creative super yacht chef come up with….
Melt 50g butter, add two teaspoons soy letichin, 50ml soy and juice of a lime, using a cream canister charge with nos or aerate with a stick blender
I cannot really claim this one, it is a ripoff of a great Chef based in New York – Soto
His dish was a hamachi tartar with pine nuts, white kelp and soy foam.

I marinated some fine diced shallot in red rice vinegar
Chopped up some local yellowtail – (Similar to Kingfish and the Japanese version)
Tried my hand at a Japanese technique on a cucumber (link) used the ugly results for a 80′s ring to fill with my mix of fish pine nuts and shallot and exploded brown jizz all over my galley, that would be an over charged and under shaken foam canister.

Next fish with scales, chorizo and clams

Slice some potatoes really thin, stick on fish, saute until crisp
Saute some mirapoix with chorizo, garlic and fennel
Add cleaned clams, white wine, cover
Once all open finish with a hit of cream

Sweet

Riccotta, fig and pinenut tart with blood orange sorbet