How to Cook Fish

  • Wednesday, February 04, 2015
  • 6:00 PM - 8:30 PM
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 0

Registration


Cancellation Policy:

We are sorry that we cannot issue refunds for classes, but you may send someone in your place or choose another class if you cannot make it for any reason.

We do require at least 48 hours notice for us to provide credit for another class, otherwise we are left with an empty spot and not enough time to refill if off the waiting list.

For snowy days, please call Jennifer and she will let you know if the class is still being held.

Thank you for understanding!
Registration is closed

How to Cook Fish

We’ll cover three different ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another.  

Instructor: John Scoff

Parchment-Roasted Salmon w. Orange-Olive-Caper Relish
Crispy Fish with Lemon-Caper Butter
Asian-Braised Fish with Bok Choy, Tomatoes, Ginger
Fragrant Lemon Rice Pilaf

Skills Covered: How to Choose Fresh Fish, Fish Cookery: Braising, Pan-Frying & Roasting, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Cooking Perfect Rice


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