All about Seafood by APCA chef online

This course will cover different sea food from Basic filleting technique to creating advance seafood creations

4.38 (8 reviews)
Udemy
platform
English
language
Food & Beverage
category
60
students
2.5 hours
content
Dec 2021
last update
$44.99
regular price

What you will learn

Learn all about Sea Food cooking

Learn how to fillet the fishes

Learn how to clean the oyesters

Learn how to Cook the lobsters

Description

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.

Content

Introduction

Introduction
Baked Mussel White Wine Cream Sauce
Deshelling of Lobster
Freshly Shucked Oysters
Grilled Prawn with Chimichurri Sauce
Indian Currified Seafood Salad with Fresh Mint
Lobster Thermidor
Oyster Rockefeller
Salmon Gravalax Salad with Thai Lemongrass Vinaigrette
Filleting Technique Flat Fish
Filleting Technique Round Fish
Pan-Fried Seabass Fillet with Buerre Noisette
Poached Salmon With Cucumber Sauce
Sole En Papilotte
Steamed Seabass With Tomato Salsa

Screenshots

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Reviews

Andre
January 18, 2024
Inhalt ist super, aber die Hintergrundmusik ist schlecht abgestimmt, sodass der Sprecher schwer zu verstehen ist. Schade um den tollen Vortrag

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Related Topics

4397632
udemy ID
11/15/2021
course created date
1/2/2022
course indexed date
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course submited by