Day 3

Air / Water temperature: 22°C (19°C at night) / 18°C

Wind direction / Bft: West / 2

Area: FORTITUDINIS VALLES (sudden incline) – Nautical chart showing the route

Combuse: Brook trout (about 300 to 400 g) remove intestines and gills, rinse and pat dry. Make 4 flat cuts into the skin on both sides of the fish, break up the head. Rub the trout with some rice wine and salt, let stand for 30 minutes. Heat the oil in a wok, fry fish until the skin is crispy, set aside. Warm up 2 tablespoons Sichuan bean paste in the wok, add some finely cut ginger and garlic, pour over 3 dl broth, bring to a boil, season with soy sauce and a little sugar. Add fish, cook for 6 to 8 minutes over low heat, turning once, always busy to spoon over some of the sauce. Season sauce with some Chinkiang vinegar and thicken with flour. (More recipes from the Chief cook of «PS Narina»)

Perhaps it’s better to break one’s delicate crockery at the very start – before the first rapids enter the picture. At their wedding ceremonies Greeks traditionally smash tonnes of plates on the ground. I’ve often asked myself if, for them, that has something to do with the future of the married couples at whose first feast they dance.

I’ve just managed to save my last piece of porcelain. But then it requires no great skill to catch a single plate.

Next day (4)

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