The World of Steak: Fishes
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Our steak series has a new focus: cooking fish, which we shouldn't fear. We'll grill locally available, pre-cleaned, and filleted sea fish, focusing on technique. This session covers fish types, preparation traits like fat content, grilling in slices or whole, cooking duration, overcooking effects, health risks of undercooking, and necessary equipment. Learn ideal seasonings, marinades, and dressings, and explore varied side dishes like vegetables, fruits, and herbs.
MENU
- Salmon steak - shimeji mushrooms, dill, saffron mashed potatoes
- Cod steak – beurre blanc, grilled broccoli and carrot
- Saint James scallops – brown butter, endive, fennel and orange salad
- Ceviche / Raw fish marinated in citrus juice with fresh herbs
DATES
Unfortunately there are no dates available.
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