SPECIAL OFFER for April 2013 charters: Book a 7-night (or more) charter aboard the catamaran Nemo and receive 7 bottles of the award-winning Berlucchi Cuvee Franciacorta Italian sparkling wine.Luxury sailing catamaran Nemo has a bright and welcoming salon, professional galley, and great deck spaces for dining, sunning and playing. Nemo is fully air conditioned and accommodates up to 8 guests in 4 cabins, each with Queen berths and ensuite heads. Family groups of 9 or 10 may use the dinette which converts into a large bed in the salon. Andrea and Valentina, the crew on Nemo, are highly acclaimed by charter guests and well known and respected industry-wide. |  |
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SPECIAL OFFER: EXPIRED
Cockpit
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Forward Cabin
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Aft Cabin
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Salon
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Tartar Sauce:
- 1 cup peeled, diced ripe mango (1 large)
- 1/2 cup mayonnaise
- 1 tablespoon capers, drained and chopped
- Pinch salt and freshly ground black pepper
Salmon Cakes:
- Vegetable oil, for frying
- 1 lb cooked salmon, flaked
- 1 cup panko
- 2 eggs, lightly beaten
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped shallots
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/3 cup cornmeal
To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.
Yield: 1 1/2 cups
Heat 1/4-inch of oil in a large skillet over medium-high heat.
Put the salmon in a medium bowl and break it up with a fork, watch for bones. Add the panko, eggs, parsley, shallots, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal
Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.
In the galley, I have a fabulous new four burner stove and oven that reaches the temp it is meant to reach and allows me to juggle four pans rather than three adding to the dishes I can now prepare! Fresh home baked bread can now be smelt wafting through the boat and cakes turn out like a dream!!
While the guests won’t even notice the new oven they all love playing with the new underwater camera and video recorder which they are welcome to use and at the end of the week we transfer all their great shots onto a CD for them to take home. It’s a great addition to the guests own above water shots and adds a whole new dimension when snorkeling.Nauticat of Fowey enjoy both the Virgin Islands and the Grenadines and will gladly charter in either location depending if it fits into their charter calendar.
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| Lobster BBQ |
As many of you know, Nauticat of Fowey loves being in the Grenadines. We think it’s the perfect spot for guests who want to sail a bit further, relax on board with a good book, visit quieter anchorages that are more like the real Caribbean and stop every night at a great beach! There are also up-market resorts for those who want a little more sophistication but all in a laid back way. The diving here is great and the local boat boys add atmosphere. The Lobster BBQ on the beach at Tobago Cays is not to be beaten for a unique, local experience – no shoes required!!
But we love the BVI’s as well – we’re flexible and available either BVI’s or Grenadines.Nauticat of Fowey currently has two special offers:
