Half way through the course students prepare a complicated dish ofNorwegian Salmonprepared 3 ways: Sashimi, Confit and Tataki
First a demo by chef Garth.
Garth is using the blended Olive Pride oil for poaching the fish, which is perfect for general cooking and is also affordable.
He would use their extra virgin olive oil for salads, pastas etc where the taste comes out more.
Then it is the students turn....
Mise en place
Getting there....
Finally, eat what you cook - its all about taste and understanding why different flavours are combined.
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