CLASS 3 – FISH & SEAFOOD PROCESSING & ASSEMBLY
In this 2-day comprehensive class you will process whole Salmon, Sole and Lobster as follows:
Salmon:
- Tartar (Saturday lunch appetizer)
- Gravelax
- Salmon Paté
- Salmon Coulibiac in pastry
- Salmon Roulade
Sole:
- Crown of Sole (Friday dinner main course)
- Ceviche (Friday dinner appetizer)
- Quenelles (Saturday lunch main course)
Lobster:
- Lobster Bisque
- Lobster Terrine with Smoked Salmon
- Lobster Oil
- Pressed grilled vegetable Terrine
Skills and techniques you will learn include:
| Lobster Processing | - Roulade | - Bisque |
| - Gravelax | - Ceviche | |
| - Salmon Pate | - Quenelles | |
| - Vegetable Terrine - Flavoured Oil |
- Fileting, Skinning 4 filet Fish - Fileting, Skinning & Removing Pin Bones of 2 Filet Fish |
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You will take home (bring containers):
| - Gravelax (cured Salmon) | - Salmon Roulade | |
| - Salmon Pate | - Lobster Terrine | |
| - Salmon Coulibiac in pastry | - Lobster Oil |
| Dates: Friday April 30 & Saturday May 1 |
Cost: $ 330 + gst Includes lunch, dinner, wine & the above meat products to take home |
| Times: Friday 6pm to 9-10pm Saturday 9am to 3:30-5pm |
Bring: Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers |
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This class will only be taught once per year and take a maximum of 18 students To Register Please call 604.876.7653 |
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