Fish Butchery
Fish butchering doesn't have to be intimidating. Get this essential skill down to a science as you learn the techniques to fabricate a whole flat fish, a whole round fish and much more. You'll learn the cooking methods most suitable to fish cookery, such as en papillote, sautéing and frying. Then you'll use those techniques to make a feast of: sautéed fillets of flounder à la meuniere; Mediterranean branzino baked en papillote; panko-breaded flounder with tartar sauce; and sides of haricots verts and roasted new potatoes.
