Fish Cookery 1
Fish is an important part of a healthy and balanced diet. In fact, The American Heart Association recommends eating fish at least two times a week. But are you intimidated at the thought of cooking fish at home? Well, don’t let your fears get the better of you. After taking our fish cookery class, you’ll understand all the tools, tips and techniques needed to conquer your fear of fish forever. From grilling and searing to steaming and sauteing, you’ll be cooking fish like a pro in no time!
SKILLS AND TECHNIQUES Using three easy tests for determining the freshness of fish; choosing the best cooking methods for various types and textures of fish; grilling, pan-searing and sauteing fish; steaming fish (in parchment paper); testing fish for doneness; making accompanying sauces: mayonnaise, compound butter, salsa, vinaigrette and remoulade.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
- Asian Grilled Tuna Burgers with Wasabi Mayo and Crunchy Slaw
- Pan-Seared Fish with Assorted Toppings: Shallot Chardonnay Butter, Black Bean Avocado Salsa and Citrus-Herb Vinaigrette
- Crispy Sautéed Fish with Jumbo Lump Crab Rémoulade
- Fish Cooked in Parchment Paper (Poisson en Papillote)
- Bonus Recipe:
- Lemon-Basil Sorbet