Cooking Demonstration with
Executive Chef Aurelien Dumeylet
PRESENTED ABOARD
SEVEN SEAS MARINER Today’s Recipes: ROASTED FRESH LOCAL JOHN DORY with “Barigoule” of Artichokes and Peppadew Pepper, Vegemite-Walnut Pesto
Wednesday, January 14, 2015
ROASTED FRESH LOCAL JOHN DORY
INGREDIENTS: • 1 cup toasted walnuts • 1 cup shredded parmesan cheese • ½ cup chopped flat parsley • 1 tablespoon of vegemite • 2 cloves of garlic • ¾ cup of virgin olive oil • Virgin Olive Oil • 1 garlic clove chopped • ½ onion diced • ½ carrot diced • 4 artichoke hearts diced • 2 ounces white wine • 3 ounces chicken stock • 2 peppadew pepper minced • 1 teaspoon of ground coriander seed • ½ lemon juice • 4 John Dory fish, scaled, filet skin on
PREPARATION: Blend together, briefly, the walnuts, parmesan, Season the fish filets with salt and coriander. Heat parsley, Vegemite and garlic. olive oil in a nonstick saute pan. Add the oil and process until just combined. Carefully place the fish fillets in the pan, flesh side down and cook until lightly browned, about Saute the garlic, onion, carrot, pepper and arti- 2 minutes. choke hearts in olive oil until they just begin to brown and soften, about 5 minutes. Turn the fillets over and cook until the skin is crispy and the fish is cooked through and no lonDeglaze with white wine and chicken stock. Simmer for 30 minutes, until the vegetables are ger transludent. fork tender. Remove the fillets from the pan and set aside. After Cooking, puree about half of the mixture. Deglaze the pan with lemon juice. Add the puree back to the mixture and stir to Add the lemon juice to the artichoke mixture and combine. stir well.
Notes:
Executive Chef Aurelien Dumeylet
As with most trades and traditions, Aurelien was inspired by his own family history to become a Chef. Born in France, Aurelien’s family is working in hotel industry and catering business since generations. At an early age he started to help in the family business in butchery and catering. Since then, he has worked in many place in France until he obtains the position of Chef Saucier in the famous international Hotel Martinez in Cannes from 2005 until 2007. In 2007 Aurelien decided to see something else and accept to join as Chef de Partie in the azure waters of French Polynesia, the Paul Gauguin. After 1 month, he has been promoted to the position of Veranda Chef and worked his way up to his current position aboard Seven Seas Mariner. Since then he has worked aboard all vessels in the fleet and still maintains a passion for his trade, he is rarely out of the kitchen, but enjoys meeting guests at the end of every service.