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Mastering Fish

New Zealand
During this workshop, a Le Cordon Bleu cuisine chef will demonstrate and guide you through the preparation and cooking of six international fish recipes.

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 7th August 2021

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 shelflife
  • 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

This course is now fully booked. Please click on the button below to be added to the waiting list.

Short Courses

New Zealand
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