Cooking Class at Kochschule St Benedikt: Fish

One week after the 'Meat' cooking class, we joined the 'Fish' one at cooking school Kochschule St Benedikt.

"B" ready 😀

 

Langoustine ready to be prepared.

You peel it with scissors!

 

The scallops.

 

Opening the shell and...

 

...extracting them carefully.

 

Bath time!

 

Lots of scallops ready to be cooked 😊

 

The langoustine shells go from the oven directly to...

 

...a cold bath. This will be a delicious seafood bouillon. I love how nothing gets to waist.

 

 

Chopping celery and green apple for the char tartare.

 

 

 It will be served with herbs oil.

 

We are very active 😊

 

Getting around the turbot to learn.

Very fresh fish look like this 😊

 

Cutting the fillets out...

 

 ...of the fish is pure art.

 

Done (by the master)!

 

Preparing the tapioca...

 

...for the scallops dish.

 

Plating begins. Char tartare...

 

...with langoustine, apple, celery and herbs oil.

[Saibling mit Kaisergranat | Apfel | Staudensellerie | Kräuteröl]

 

As second dish, scallops, curry, Spring leek, tapioca.

[Jakobsmuscheln | curry | Frühlauch | Tapioka]

 

 Turbot, chervil, vanilla, caviar.

[Steinbutt | Kerbel | Vanille | Kaviar]

 

As dessert, Pandan with coconut crumble and calamansi  [Pandan | Kokoscrumble | Kalamansi].

 

Love those cooking classes! More than cooking, it teaches me to have even more appreciation for the amazing work of the chefs of our gastronomic experiences!

 

Feb 25th, 2023.