Intensive – Fish and seafood

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 types of fish as hake, mackerel, and white cupid on your table!

Most often, the main method of cooking fish is baking in the oven. But there are other cooking techniques that are not inferior to baking in taste. We will learn the method of low-temperature cooking, the Sous vide method, breading, braising and sautéing.

The program includes.

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.

SPREADING/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.