FUNDAMENTALS OF COOKING APRIL 28

Week Four – Fish: The fourth lesson in this series introduces Fish cookery. In this class you will learn about the qualities of each Fish, the best cooking methods, timing, temperature and an accompaniment best suited for each Fish. Come for a great lesson to prepare Baked Salmon with Lemon Thyme (Salmon fillets baked with a Parmesan, Lemon and Thyme Bread topping);  French-style Shrimp Salad (Sautéed Shrimp with Green Beans, Red Bell Pepper, Artichoke Hearts, & Olives in a Lemon-Tarragon Vinaigrette); Sautéed Flounder and Roasted Tomatoes (Mild White Fish with a fresh Herb and Panko crust served with roasted Tomatoes and Capers); Butter-basted Fish Fillets with Garlic and Thyme; Mediterranean Fish (Mild White Fish fillets cooked in a broth of diced Tomatoes, Capers, White Wine, Oregano, Basil, & Parsley); Mahi Mahi with Bacon-Tomato Butter, and Butter-Poached Shrimp with Dill Mayonnaise.