Date: 10 Jul 2027
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 5 Jul 2027
One whole salmon. 4 professional techniques.
In this hands-on workshop, you'll learn how a single fillet becomes 4 dishes:
- Curing: balancing salt, sugar and spices (timing is everything: 2 hours maximum!)
- Smoking: rinsing, drying, glazing with maple syrup and smoking skin-down
- Confit: vacuum-sealing and cooking in a precise 65°C water bath
- Crusting: a flavoured butter crust, seared skin-down and finished under the salamander
- Chartreuse: making a fish mousse, piping it with a frozen sorrel sauce centre and cooking it in a bain-mari
- Learn how to make 2 sauces: a horseradish mayonnaise and a classic sorrel cream sauce.
Note:
♦ 12 seats available per workshop
♦ Certificate of participation will be awarded
♦ Age 17 & above
♦ All equipment and ingredients are provided
♦ First-come-first-serve basis
* Please check with us via WhatsApp at 019-3052586 or email malaysia@cordonbleu.edu for availability and promotions. Discount is not applicable for website sign-ups.
* All Pictures shown are for illustration purpose only