Course ID: #1556 - Basic Cooking

Fish and sea food

The course centers on Italian and International cooking techniques.
Dates
October 30th
Lenght
3 hours afternoon
Time
From 2pm to 5pm
Price
100
How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
 

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.