This course will cover different sea food from Basic filleting technique to creating advance seafood creations
Baked Mussel White Wine Cream Sauce – Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven.
What you’ll learn
- Learn all about Sea Food cooking.
- Learn how to fillet the fishes.
- Learn how to clean the oyesters.
- Learn how to Cook the lobsters.
Course Content
- Introduction –> 15 lectures • 2hr 39min.
Requirements
Baked Mussel White Wine Cream Sauce – Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven.
Indian Currfied seafood Salad with Fresh Mint– Fresh seared seafood salad mixed with a curry dressing and finished with fresh mint.
Salmon Gravalx salad with thai Lemon grass Venaigrette – Traditional salt and sugar cured salmon with flavourings. Served with a simple salad and thai vinaigrette.
Grilled prawn with Chimi churi sauce – Butterflied prawns marinated in chimichurri sauce. Before grilling on the pan.
Fresh Shuck Oyester – Freshly shucked oysters with a mignonette sauce & baked with gruyere cheese.
Lobster Thermidor – Classic Thermidor lobster baked with cheese and a cream sauce.
De shelling of Lobster – a technique on how to fully Deshelling a Lobster, giving you multiple parts which can be used for various dishes.
Oyester Rockfeller – Classic Rockefeller Oysters baked with gruyere cheese.
Filleting technique Flat Fish – In-depth filleting technique for a round fish. Removing all usable parts from the bones.
Filleting technique Round Fish – Classic browned butter sauce, with capers for an added sourness. On top of a pan-fried seabass fillet.
Pan Fried Sea Bass Fillet with Buerre Noisette – Salmon poached inside a court boullion and served with a refreshing cucumber and sour cream sauce.
Poached Salmon with Cucumber Sauce – Skinless seabass, steamed and served with a fresh tomato salsa.
Steamed seabass – steamed seabass with a fresh tomato salsa
Sole en papilotte – sole fish baked in a parchment paper with aromatics.