The World of Steak: Fishes
Difficulty level:
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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
- Ceviche - raw fish marinated in citrus juice with fresh herbs
- Saint Jacob scallops – brown butter, endive, fennel and orange salad
- Salmon steak - shimeji mushrooms, dill, saffron mashed potatoes
- Cod steak – beurre blanc, grilled broccoli and carrot
DATES
Unfortunately there are no dates available.
COURSE REMINDER …
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