Professional Culinary Course: Modern Cooking Essentials (Fish & Crustacean)


Fee 848 RM
Sep 20, 2017 to Sep 20, 2017



COURSE CONTENT

 

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.

 

Featuring recipes:

 

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.

 

 

BROCHURE    ENROLMENT FORM

** please click above to download brochure and enrolment form **