The fish culinary world is so vast that it’s a sin to stop at the most expensive and simplest fish! Hake, cod, mackerel, silver carp, river trout… Salting, marinating, sous-vide and spreading – what a variety!
Nowadays, supermarket shelves, fish shops and markets offer a choice of sea or river fish. Absolutely any fish has its own approach and cooking tips, and even the most ordinary fish at first glance can surprise you with its taste!
In 90% of cases, we are afraid to buy unknown fish because we are not sure that we can make it tasty. In the course, we will analyze how, with what and under what conditions to cook different types of fish. We assure you that you will have such fish species as hake, mackerel, and white cupid on your table!
Course program
MARINATING/SALTING/SMOKING
● Smoky mackerel with coconut sauce
● Back of silver carp in a mixture of fresh herbs
● Amber salmon smoked with green tea
FISH SOUPS AND BROTHS
● Bisque (bouillabaisse) is the basis of soups
● Supa di copa (traditional mussel soup)
● Grilled fish soup
Chowder with hake
● Fish soup with baked eggplant
SAUTÉING/STEWING
● Mussel gratin with lemongrass and ginger
● Seafood risotto with cuttlefish ink
● Lasagna with crab
● Fish sauté in the style of bouillabaisse
FRYING/BAKING/GRILLING
Hake fillet with cocoa butter
● Chinese chrysanthemum carp
● Cod cooked in Guiness dough
● Sea bass in crispy fried phyllo dough
● Salmon baked in parchment with vegetables and shrimp
● Fish baked in dough/sea salt and lime bébébé sauce
SPREAD/LTC/SOUS-VIDE
● Trout with vanilla butter
● Braised pike perch with king prawns and lime-garlic sauce
● Hake stewed in Savoy cabbage with vegetable ratatouille
Sous-vide trout rolls with spinach and basil
● Pike dumplings with carrot puree and a drop of truffle