Those who took this class in February recommended it becomes a regular class here at the Joyful Gourmet, you will not be disappointed. Â We fly in the fish right from New Zealand to our table.
Tonight Chef Andy will be breaking down and using an entire Salmon from tip to tail using a classic cooking method for fish. Â Cut into individual fillets, pan seared and finished in the oven, accompanied by Parsnip puree, brown butter sauce and a fennel salad that are the perfect complement to a salmon that will melt in our mouth. Â Dinner will be served with a glass of wine.
