Hands-On Culinary Concepts: Fish Butchery and Cookery

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 snapper and then work together in a team to prepare the recipes.
Our Culinary Concept classes will challenge you to rethink everything you've learned in the past about cooking, and allow us to teach you the correct techniques in order to strengthen your culinary skills.

Menu: 

• Whole Fish Butchery 
• Sautéed Skin-On Snapper Fillets with Roasted Asparagus and Lemon-Dill Aioli 
• Snapper en Papillote with Leeks, Zucchini and Herb Compound Butter
• Miso-Glazed and Grilled Mahi Mahi with Sweet and Sour Cucumber Salad and Steamed 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 fish
• 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.