Rectangular fish in green sauce, veggies, flowers, foam on ridged plate. From Bones to Fillet—Fish Cooking Class on May 14, 2027
Round or flat, filleted, pan-fried, poached, served with stock, jus, or bouillabaisse: Today we’re showcasing all the finned treasures from our North Sea and a little beyond.
We’ll start with a brief introduction, including a recipe booklet and an apron.
The cooking class concludes with a 4-course meal, complete with paired wines and non-alcoholic beverages, served in the living room.
