Mastering Fish | Le Cordon Bleu Workshop

Join our Le Cordon Bleu master cuisine chef as they guide you through the preparation and cooking of six international fish recipes.

During this workshop, our Le Cordon Bleu Master cuisine chef will demonstrate and guide you through the preparation and cooking of six international fish recipes.

What is a Le Cordon Bleu Workshop?

A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.

Date: Saturday 23rd March 2024
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Allergies: Ingredients in this class contain the following allergens:
Wheat & cereal, egg, soy, dairy, sulphites, and fish

Recipes:

• Tartare (raw) on rice crackers
• Cha wan Mushi (Japanese hot cream with dashi and fish)
• Ceviche (marinated) with lemon and clementine vinaigrette
• Sous vide cooked with courgette scale and beurre blanc
• Pan-fried Meuniere with garnishes
• Goujon (fried) with tartare sauce and socca chips
  
  Course Details: During the workshop, you will learn the following skills:
• Identifying quality points of a fresh fish
• Storing appropriately for longer shelf life
• Deboning fish
• Filleting fish
• Cooking six international fish dishes
  

Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.

Contact Details: +64 4 472 9800 | nz@cordonbleu.edu