Fish lover - Freshwater edition
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Why do we eat so little local fish? Perhaps because many people are afraid of bones, so they prefer to buy sea fish, even though there is no reason to fear. If we learn the correct technique, we will fall in love with this genre. In this course, we specifically focus on the fish of Hungarian waters, learning how to handle catfish, pike-perch, and carp. It is a must for anglers, fish lovers, and friends thirsty for knowledge! We will prepare divine dishes with superb side dishes and sauces, both traditional and innovative.
MENU
- Smoked catfish, pear-celery salad, citrus dressing
- Pike perch fillet, mashed potatoes with paprika, vegetable stew
- Honey-ginger carp steak, bok choy
DATES
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