Fish Recipes:
Tartare (raw) on rice crackers
Cha wan Mushi (Japanese hot cream with dashi and fish)
Ceviche (marinated) with lemon and clementine vinaigrette
Sous vide cook with courgette scale and beurre blanc
Pan-fried Meuniere with garnishes
Goujon (fried) with tartare sauce and socca chips
Date: Saturday 18th Feb 2023
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Course Details: During the workshop, you will learn the following skills:
- Identifying quality points of a fresh fish
- Storing appropriately for longer shelf life
- Deboning fish
- Filleting fish
- Cooking six international fish dishes
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Light lunch is included.
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions