workshops - cook
Good Fish from Head to Bone
Goede Vissers en Geert Burema | 39,50 euro | 120 min | Dutch spokenVoorstelling: Saturday 10 May 17:00 | Mister Kitchen
Fish lovers rejoice! Wouldn't you agree that it's a little uninspiring
to simply take a fish out of a plastic wrapper from the supermarket,
when you'd really like to learn how to clean a fish and then cook a
delicious dish to follow. Then this is the workshop for you!
This workshop is in collaboration with the Goede Vissers and Restaurant Merkelbach in Amsterdam. For years, Restaurant Merkelback's head chef, Geert Burema has been the Slow Food Alliance chef working with fish from Goede Vissers. Here you have it - responsibly caught fishes with head pulled, de-boned and cooked.
First of all, you'll learn how to fillet a fish. You'll prepare a broth using the head and bones, before making a flavoursome sauce using the freshly-made broth as the base. You'll also learn the techniques for successful filleting. Barbara Rodenburg-Geertsema from the Goede Vissers will also present some special and unfamiliar fishes as well.
Goede Vissers are all about responsible fishing. Slow fishing. Goede Vissers work to towards healthy fishing practices within healthy seas. They only catch large adult fish, thereby attempting to minimise potential damage to soil, the marine environment and mammals, and bird life.
Do you want to completely dive into the subject of fish, then don't miss The Great Fishery Debate on Saturday afternoon as well.
This workshop is sold out!
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