For two weeks we cooked fish. We learned a lot about what to look for in purchasing fish and of course how to cook it.
In our first class on fish, we learned what to look for when buying fish fillets or whole fish.
In our first class on fish, we learned what to look for when buying fish fillets or whole fish.
We sauted some trout in brown butter, lemon and capers and served it over rice with soft skillet fried croutons. We also made a clam chowder and a dish with fish and vegetables baked in parchment with wine. The fish dishes were both light and filling and easy to cook.
The second class, we made a flounder with mushroom sauce, a red pepper risotto, a lobster bisque and a salmon salad on crouton. The lobster bisque is very labor intensive. It's not really difficult to make but definitely time consuming. The risotto was also a bit labor intensive but 2 cups of arborio rice easily fed 12 people.
The second class, we made a flounder with mushroom sauce, a red pepper risotto, a lobster bisque and a salmon salad on crouton. The lobster bisque is very labor intensive. It's not really difficult to make but definitely time consuming. The risotto was also a bit labor intensive but 2 cups of arborio rice easily fed 12 people.
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