| Published | 2021-12-20 |
| Platform | Udemy |
| Rating | 4.22 |
| Number of Reviews | 2 |
| Number of Students | 16 |
| Price | $49.99 |
| Instructors |
APCA CHEF Online
|
| Subjects |
This course will cover different sea food from Basic filleting technique to creating advance seafood creations
Baked Mussel White Wine Cream Sauce - Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven.
Indian Currfied seafood Salad with Fresh Mint- Fresh seared seafood salad mixed with a curry dressing and finished with fresh mint.
Salmon Gravalx salad with thai Lemon grass Venaigrette - Traditional salt and sugar cured salmon with flavourings. Served with a simple salad and thai vinaigrette.
Grilled prawn with Chimi churi sauce - Butterflied prawns marinated in chimichurri sauce. Before grilling on the pan.
Fresh Shuck Oyester - Freshly shucked oysters with a mignonette sauce & baked with gruyere cheese.
Lobster Thermidor - Classic Thermidor lobster baked with cheese and a cream sauce.
De shelling of Lobster - a technique on how to fully Deshelling a Lobster, giving you multiple parts which can be used for various dishes.
Oyester Rockfeller - Classic Rockefeller Oysters baked with gruyere cheese.
Filleting technique Flat Fish - In-depth filleting technique for a round fish. Removing all usable parts from the bones.
Filleting technique Round Fish - Classic browned butter sauce, with capers for an added sourness. On top of a pan-fried seabass fillet.
Pan Fried Sea Bass Fillet with Buerre Noisette - Salmon poached inside a court boullion and served with a refreshing cucumber and sour cream sauce.
Poached Salmon with Cucumber Sauce - Skinless seabass, steamed and served with a fresh tomato salsa.
Steamed seabass - steamed seabass with a fresh tomato salsa
Sole en papilotte - sole fish baked in a parchment paper with aromatics.