Enjoy These 4 Delicious European-Inspired, Boat-Friendly Recipes While Cruising
Dishes inspired by trips through Europe. Each recipe serves 4.
We have been lucky enough to travel through Europe over the course of our lives. These trips inspired me to cook with a European flair when cruising. My favorite dishes include French Sole Meuniere, Italian caponata, which can be made a day ahead to improve flavor, and Belgian mussels and British Apple Betty, which are best prepared at the last minute.
French Sole Meuniere
4 (4-6 oz.) boneless, skinless fillets of sole or other flat fish
½ cup flour
½ tsp. each salt and pepper
3 Tbsp. chopped parsley or pinch of dried
8 Tbsp. butter
2 tsp. lemon juice
Boiled or mashed potatoes, for serving (optional)
Season fillets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tablespoons of butter in a skillet over medium-high heat. Working in batches, dip fillets in flour, shaking off excess, and then place in a skillet; cook for 3 minutes, turn, and cook 3 minutes more, until browned and just cooked through. Transfer fish to warm serving platter or 4 plates and sprinkle with parsley. Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon juice and pour over fillets. Serve immediately.
Italian Eggplant Caponata
4 cups eggplant, cut into 1-inch cubes or four 1-inch slices of eggplant*
¼ cup oil, divided
1 cup onion, chopped
1 cup sweet pepper, chopped
½ cup celery, sliced
¼ tsp. each salt and pepper
1 cup tomatoes, diced (canned and drained is fine)
2 Tbsp. capers (or dill pickle)
¼ cup green olives, chopped
¼ cup raisins
2 tsp. sugar
¼ tsp. crushed red pepper (or hot sauce)
¼ cup vinegar
¼ cup white wine
2 Tbsp. each chopped parsley and basil (or pinch of dried)
Crackers or bread, for serving
Toss eggplant cubes in half of the oil and roast in 400 degrees Fahrenheit until browned and softened (20-25 minutes). Heat remaining oil in a skillet to medium heat. Add the onions, peppers, and celery. Season with salt and pepper. Cook 5-7 minutes until softened. Add remaining ingredients, except herbs and crackers. Stir to combine. Simmer on medium-low heat for 10 minutes. Stir in eggplant and cook 2-3 minutes. Add herbs. Refrigerate until ready to serve. Serve with crackers or bread.
* Eggplant may also be grilled in slices, then cubed.
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Belgian Mussels
4 Tbsp. butter
¼ cup onion, chopped
4 garlic cloves, minced
2 tsp. salt
2 cups white wine
3 lbs. mussels
2 Tbsp. parsley, chopped or pinch of dried
1 lemon, quartered, for serving
Sliced French or Italian bread, warmed, for serving
Melt butter in a pot over medium heat. Add onions, garlic, and salt, and cook for 3 minutes. Add wine and bring to a simmer. Add mussels and stir to coat. Cover the pot and cook until mussels open, about 5 minutes. Taste cooking liquid and add more salt if needed. Sprinkle mussels with parsley and serve with lemon quarter and bread.
British Apple Betty
3/4 stick butter, cubed plus 2 Tbsp. for greasing pan
4 slices hearty wheat bread, cubed
4 cups apples, diced (peeled and cored)
3/4 cups brown sugar, packed
½ cup water
Heavy cream, whipped cream, or ice cream (optional)
Preheat the oven to 375 degrees Fahrenheit. Generously butter a 9-by-13-inch rectangular baking dish. Place half the bread in a baking dish, and then sprinkle bread with half the apples, half the sugar, and half the butter. Repeat with another layer of bread, apples, sugar, and butter. Top by sprinkling a half cup of water all over the surface, a spoonful at a time. Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for 10 to 15 minutes until brown. Serve warm** with cream or ice cream.
** May be made ahead and warmed in oven or microwave.
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