The Whole Fish

May 18, 2011 6:30 pm
May 18, 2011 9:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

For some reason, many home cooks are intimidated by the idea of cooking fish at home. Maybe it’s because they think they have to clean it themselves or they don’t have the right pan or don’t know what the right pan is. “The Whole Fish” is here to answer all these troubling questions and show you how easy it is to make a beautiful and delicious dinner using the entire fish! Fish makes for an easy meal because it cooks up quickly and carries wonderful light and fresh notes. We’ll get cracking, using the bones and the various parts to make a flavorful sauce, using it to serve on top of the fish as our meal’s focal point.

You’ll learn the classical method of roasting the whole fish and some excellent sides to pair it with for an easy to recreate at home dinner! And don’t forget about the health benefits involved in this meal, fish is a wonderful lean and natural protein providing good fats for our overall diet. We’ll show you how to find good quality, fresh products at your local fish market that treat the environment the way it should be treated and the different types of fish available. You’ll learn about farm raised and wild fish, what you should buy, and the right questions to ask your local fishmonger. No more floundering like a fish when you gain the confidence needed to cook one up in the kitchen. Educate yourself on the world of fish, and learn to get what you want!

Recipes:Whole Roasted Striped Bass with Lemon & Herbs, Roasted Baby Potatoes with Spring Herb Pesto, Salad of Spring Vegetables; Tomato White Wine Fish Sauce

Class Type: Individual, hands-on cooking class

Class Notes: Learn to create a flavorful sauce using fish bones!

Brendan McDermott

Brendan McDermott is a New York City born chef currently living in Brooklyn with over ten years of culinary experience and has worked in great New York City restaurants like Mesa Grill, Olives, Patria and RM among others. McDermott has also gained invaluable experience working at the French and Canadian Consulates, known restaurants Alta, and Porchetta, as well as an opportunity to apply his pastry skills at Sweets of New York. McDermott has spent the last several years teaching culinary techniques to others. New York Magazine recently named his Knife Skills Class at Brooklyn Kitchen “Best Cooking Class.”

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