- An introduction to Bell Seafood and an explanation of the course programme
- During the course information on the fish trade
The first part is done by the course instructor: - Apertif with tuna carpaccio, marinaded tuna slice or mussels (seasonal)
- Precooking of fish in a salt crust and fish on the grill (seasonal)
- Shrimps, with and without shells, with salad, served as a starter
- Introduction to seasonal produce in deguform (e.g. oysters, grilling items)
The participants cook in two or three groups: - Fish fillets, steam cooked on vegetables
- Lemon sole fillets Parisienne
- Monkfish fillets with curry sauce, served as a main course
The dessert is prepared by the course instructor |