WORKSHOP 4: FISH & CRUSTACEAN
Time : 9am to 5pm, daily
Learn the art of cooking delicate seafood using a variety of techniques from papillotte,
poaching in a court bouillon or other liquid, smoking with spices,
grilling, pan-frying and steaming with herb infusion.
Lobster Thermidor, Traditional French bouillabaisse, smoked salmon,
fish papillotte, escargot puff, salt crusted fish, scallops with citrus beurre blanc,
grilled fish and oven baked fish.
** please click above to download brochure and enrolment form **