This class was offered a few times last winter and filled up almost immediately, it continues to be one of our most requested classes here at the Joyful Gourmet, you will not be disappointed. We fly in the fish right from New Zealand to our table.
Tonight Chef Andy will teach you how to breaking down and using an entire Salmon from tip to tail using a classic cooking method for fish. Cut into individual fillets, pan seared and finished in the oven.
A Parsnip pureeing in a brown butter sauce, and a fennel salad that are the perfect complement to a salmon that will melt in our mouth.
Dinner will be served with a glass of wine and charcuterie.
10% off all in store merchandise during the evening.
Demonstration