The world of steak: fishes
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Our steak series has a new focus: cooking fish, which we shouldn't fear. We'll grill locally available, pre-cleaned, and filleted sea fish, focusing on technique. This session covers fish types, preparation traits like fat content, grilling in slices or whole, cooking duration, overcooking effects, health risks of undercooking, and necessary equipment. Learn ideal seasonings, marinades, and dressings, and explore varied side dishes like vegetables, fruits, and herbs.
MENU
- Salmon baked in pastry, thyme apples
- Red tuna steak, tomato-lime salsa, potato soufflé
- Shark steak, grilled vegetables with chili, parsley velouté
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