All about Seafood by APCA chef online

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.

Who this course is for:

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