All about Seafood by APCA chef online

All about Seafood by APCA chef online

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.

This course will cover different sea food from Basic filleting technique to creating advance seafood creations

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What you will learn

• Learn all about Sea Food cooking
• Learn how to fillet the fishes
• Learn how to clean the oyesters

Rating: 4.25

Level: All Levels

Duration: 2.5 hours

Instructor: APCA CHEF Online