Gourmet Galley

Monday’s menu was cooked in the galley while Walrus was at anchor just off the beach, alongside the marina.  An altogether simpler task than cooking at sea, while bobbing along on the ocean waves.

We arrived in Las Palmas in time to get the dinghy up and running and head for the shore and supermarket, Mercadano. 

The fish stall was inviting and an opportunity to welcome Lydia on board with something a little more exciting than the cabbage and sweet potato recipe that I thought might be the only option, given the state of Walrus stores at the point of arrival in Las Palmas. 

To the menu without further ado...

John Dory fillets baked with small heritage tomatoes, red pepper and a slosh of rose wine (think Keith Floyd). Seasoning with celery salt and pepper and a hint of smoked paprika. 

Served with baccalau and spinach croquettes (fried until crispy).  Baccalau, salt fish,seems popular in the Canaries. 

Finally, green beans with a crunch to them and served with a knob of butter and a grind of black pepper.

Dessert - a shop bought chocolate cake. 

Next week’s Monday Menu will be the challenge - we’ll be on our way across the rolling waves of the Atlantic by then... onwards and upwards...