All about Seafood by APCA chef online

Name: All about Seafood by APCA chef online
Rating: 4.7 (15 reviews)

This course will cover different sea food from Basic filleting technique to creating advance seafood creations

Created byAPCA CHEF Online

Last updated 12/2021

English

What you'll learn

Learn all about Sea Food cooking
Learn how to fillet the fishes
Learn how to clean the oyesters
Learn how to Cook the lobsters

Course content

1 section • 15 lectures • 2h 38m total length

Introduction0:30
Baked Mussel White Wine Cream Sauce9:07
Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven.
Deshelling of Lobster21:49
a technique on how to fully Deshelling a Lobster, giving you multiple parts which can be used for various dishes.
Freshly Shucked Oysters7:19
Freshly shucked oysters with a mignonette sauce & baked with gruyere cheese.
Grilled Prawn with Chimichurri Sauce8:45
Butterflied prawns marinated in chimichurri sauce. Before grilling on the pan.
Indian Currified Seafood Salad with Fresh Mint23:01
Fresh seared seafood salad mixed with a curry dressing and finished with fresh mint.
Lobster Thermidor13:59
Classic Thermidor lobster baked with cheese and a cream sauce.
Oyster Rockefeller6:59
Classic Rockefeller Oysters baked with gruyere cheese.
Salmon Gravalax Salad with Thai Lemongrass Vinaigrette9:54
Traditional salt and sugar cured salmon with flavourings. Served with a simple salad and thai vinaigrette.
Filleting Technique Flat Fish16:54
In-depth filleting technique for a flat fish. Removing all usable parts from the bones.
Filleting Technique Round Fish9:44
In-depth filleting technique for a round fish. Removing all usable parts from the bones.
Pan-Fried Seabass Fillet with Buerre Noisette9:12
Classic browned butter sauce, with capers for an added sourness. On top of a pan-fried seabass fillet.
Poached Salmon With Cucumber Sauce7:57
Salmon poached inside a court boullion and served with a refreshing cucumber and sour cream sauce.
Sole En Papilotte8:34
Sole en papilotte - sole fish baked in a parchment paper with aromatics.
Steamed Seabass With Tomato Salsa4:57
Steamed seabass - steamed seabass with a fresh tomato salsa

Requirements

This program does not required any kind of knowledge or skill prior

Description

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