What's your fear of fish? Can't find affordable options? Don’t have confidence to butcher your own fish or cook seafood dishes? Hate that "fishy" smell? Our Chefs will help you conquer your fears with professional cooking and butchery techniques, and recipes that reap the health benefits and international flavors of seafood, flown fresh daily to…
What's your fear of fish? Can't find affordable options? Don’t have confidence to butcher your own fish or cook seafood dishes? Hate that "fishy" smell? Our Chefs will help you conquer your fears with professional cooking and butchery techniques, and recipes that reap the health benefits and international flavors of seafood, flown fresh daily to Chicago from the oceans and seas of the world. Each student will work individually to butcher their own market-fresh, round fish and then work together in a team to prepare the recipes.
Menu:
- Whole Round Fish Butchery
- Sautéed Skin-On Fish Fillets with Roasted Asparagus and Lemon-Dill Aioli
- Fish en Papillote with Leeks, Zucchini and Herb Compound Butter
- Grilled Scallops with Thai Red Curry-Coconut Sauce and Steamed Jasmine Rice
Skills covered in class:
- Selecting fish
- Round fish butchery
- Sautéing skin-on fillets
- Making cold emulsions
- Roasting green vegetables
- Preparing compound butter
- Roasting fish fillets
- Grilling shellfish
- Determining fish doneness
- Balancing flavors
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
