Mastering whole fish cookery is an enviable skill for any home cook, and Good Fish author Becky Selengut would love to be your guide! Using one of her favorite versatile fish, river trout, you learn everything from filleting to smoking to pan-searing. You’ll turn those fillets into a winter salad with smoked trout, blood orange, pine nuts, and horseradish yogurt dressing. You’ll also be crisping up a pan-seared trout with roasted squash, mushrooms, green olives, and crispy fried sage, while using the scraps to make quick fish stock for a delicious pan sauce that leaves no bits wasted.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit! You can also add-on a signed copy of Becky’s book Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.