Those who took this class in February recommended it becomes a regular class 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 be 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, 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. Dinner will be served with a glass of wine.