All About Seafood By Apca Chef Online

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

What you'll 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
Requirements
This program does not required any kind of knowledge or skill prior
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 salsaSole en papilotte - sole fish baked in a parchment paper with aromatics.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Baked Mussel White Wine Cream Sauce

Lecture 3 Deshelling of Lobster

Lecture 4 Freshly Shucked Oysters

Lecture 5 Grilled Prawn with Chimichurri Sauce

Lecture 6 Indian Currified Seafood Salad with Fresh Mint

Lecture 7 Lobster Thermidor

Lecture 8 Oyster Rockefeller

Lecture 9 Salmon Gravalax Salad with Thai Lemongrass Vinaigrette

Lecture 10 Filleting Technique Flat Fish

Lecture 11 Filleting Technique Round Fish

Lecture 12 Pan-Fried Seabass Fillet with Buerre Noisette

Lecture 13 Poached Salmon With Cucumber Sauce

Lecture 14 Sole En Papilotte

Lecture 15 Steamed Seabass With Tomato Salsa

This program is suitable for Home cooks , Students , Enthusiasts and professionals