Fish Essentials

by Trupp The Chefs Table Cooking School Claim Listing

Fish is fascinating in that its elegance carries with it the mysticism of the underwater world. Large schools of fish swarm weightless through the ocean in beauty and grace and have been a part of our diet for thousands of years.

$228

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Trupp The Chefs Table Cooking School Logo

img Duration

5.5 Hours

Course Details

Fish is fascinating in that its elegance carries with it the mysticism of the underwater world. Large schools of fish swarm weightless through the ocean in beauty and grace and have been a part of our diet for thousands of years.

Historically fish were salted, cured, dried, and smoked to preserve and make available for storage and consumption until freezing and chilling was later introduced halfway through the last century.

In this session, you learn everything you need to know about freshness, how to choose, store, scale, fillet, and prepare fresh fish. The cooking part contains many different recipes but focuses mainly on teaching you the how’s and why’s about cooking fish.

Once you know how to poach, slow cook, sous vide, panfry thick and thin fillets, bake, grill, braise, stew and steam fish, you will be able to apply these learned techniques to any fish recipe and succeed in spectacular fashion.

Also, learn about different crusts and crumbs on fish to make this fish class the single most important class you ever need to attend to learn about cooking fish.

  • South Yarra Branch

    Unit 1/53 Barry St, South Yarra, Melbourne
  • Teacher's Name
  • Walter
  • Teacher's Experience
  • Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia. Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating. After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably: Crissier, Switzerland (3 stars), with Frédy Girardet Tantris, Munich (3 stars), with Hans Haas Aubergine, Munich (3 stars), with Ekart Witzigmann Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc La Tante Claire, London (3 stars), with Pierre Koffmann Pied A Terre, London (2 stars), with Tom Aitken After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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