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Fish marathon

16.09.2021 @ 12:00 - 25.11.2021 @ 12:00

€25 – €100

Join the fish marathon and become a fish cooking expert. The course consists of five blocks each devoted to a separate topic (book either the full course or single classes).

For each class of the series:

    • Opt to join either the live class or receive a recording
    • Receive a written outline of the class to keep for later
    • Get 3 recipes to try out after the class (apart from the ones which we shall cook together during the live session)
    • But most importantly – after each class you will receive my ongoing support when attempting to cook at home for two weeks – you will be added to a online group chat to ask questions and share information (Telegram). I will aim at answering all incoming questions in live mode.
    • As a bonus you will be able to join me on my trip to a  fish market in case you live in the Ffm or receive a video session of the trip (date tbc).

Live classes take place in Zoom.

Part 1 (Live Zoom class: 16.9, 12:00-13:00): types of fish and suitable cooking methods, overview

    • fish seasonality
    • defining freshness and how to know if the fish has been handled properly at the shop
    • cleaning the fish (gadgets, you will not need any special gadgets really)
    • before cooking and after cooking: storing/freezing
    • choosing the right cookware for different fish types and preparations
This class will be more about getting an overview about treating and foundations of cooking fish, and less about  particular recipes. But in this class as well we shall cook. Recipe example: Tuna in ponzu sauce

Part 2 (Live Zoom class: 29.9, 12:00-13:00): round fish (seabass, sea-bream)

    • Pan frying: the trick of crispy skin and tender flesh
    • Steaming: enhancing the flavours (no special equipment needed)
Recipe example: Pan-fried seabags, minted peas, silky puree/Steamed sea-bream with samphire grass and Asian sauce.

Part 3 (Live Zoom class: 14.10, 12:00-13:00): flat fish (dover sole, halibut) or skinned fish fillets

    • Fish stock and gentle poaching
    • Oven frying (en pappillotte or without): flavour pairings
Recipe example: Oven fried dover sole with herbs and lemons/ Poached cod fillet

Part 4 (Live Zoom class: 28.10, 12:00-13:00): “meaty” fish (monkfish, gurnard)

    • Cooking and pairing
    • Creating pan-sauces
Recipe example: Monkfish, red wine sauce and lentils/ Gurnard, sage butter and new potatoes

Part 5 (Live Zoom class: 11.11, 12:00-13:00): Home-smoking, home-curing

Recipe example:smoked mackerel/ home-cured salmon

Details

Start:
16.09.2021 @ 12:00
End:
25.11.2021 @ 12:00
Cost:
€25 – €100
Event Category:

Book

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Full couse
100,00
Unlimited
Part 1 (types of fish and cooking methods)
25,00
Unlimited
Part 2 (round fish)
25,00
Unlimited
Part 3 (flat fish)
25,00
Unlimited
Part 4 ("meaty fish")
25,00
Unlimited
Part 5 (home-smoking, home-curing)
25,00
Unlimited