Chilean Seabass cooked in parchment paper, or papillote, is a delicious seafood dish. The fish is topped with herbed and sundried tomato compund butter and vegetables. This method of cooking allows the fish to gently steam and infuse with the flavors of the herbs and vegetables. Once done, the parchment paper is opened, revealing a fragrant, flavorful and perfectly cooked Chliean seabass filet that is ready to eat.
Participation: Hands On!
Menu:
- Chilean Seabass in Papillote with herbed and sundried compound butter and Vegetables
- Jalapeno corn bread
- Homemade Fudge
What You will Learn:
- How to make fish in parchment paper
- How to make a compound butter
- How to make sweet and savory cornbread
- How to make fudge
Chef: Dave
One glass of wine or beer is included in the cost of the event. Additional glasses may be purchased at the wine bar.
A 10% off coupon will be handed out during class which can be used up to three days after initial class date.
