Galician Cuisine: Fish and Seafood
Learn how to recognize and differentiate these marvelous products offered by the Galician sea. Avant garde techniques and cooking times to respect, at all times, the product.
Manager and head chef (Illas Gabeiras - Events) (A Coruña, Spain)
Get acquainted with the preservation, cleaning, versatility and cooking times of fish and seafood of the Galician sea
In this online course, you will get in contact with seafood and fish of the Atlantic sea, especially the Galician one, found in our markets every day, in a very enjoyable way.
Do you know how to cook spider crab? We will see a numerous amount of fish and seafood, their peculiarities, how to recognize them, when to eat them, different preservation forms, how to cook them using classic and modern techniques and lots of curious aspects that will tempt you into tasting them. This course is designed for you to watch it over and over again, and discover that, using a good product, you will make wonders.
You will enjoy original, traditional and haute cuisine recipes, in the way Beatriz Sotelo sees gastronomy.
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Course Syllabus
Course Content
Chapter 2 - Wild sea bass, cauliflower, and mollusk razor
Chapter 3 - Cooked barnacles
Chapter 4 - Bordalesa Lamprey
Chapter 5 - Galician pickled mussel with Miso
Chapter 6 - Hake with bean stew and Codium emulsion
Chapter 7 - Oysters au gratin
Chapter 8 - Monkfish loin at low temperature, celeriac and seeds
Chapter 9 - Turbot with squid tagliatelle
Chapter 10 - Zamburiña with vegetable vinaigrette
Chapter 11 - Limeña scallop
Chapter 12 - Spider crab salpicon with bimi
Before you go
Techniques, tricks and recipes of some of the most characteristic Atlantic fish and seafood, as the turbot, scallops or even the lamprey
What you'll learn
In this online course, you will learn how to recognize the freshness of fish and seafood, the necessary cooking times for the best doneness of seafood. You will discover, in hand with Beatriz Sotelo, the difference between Galician seafood and foreign seafood, between wild fish and aquaculture fish, and how to cook a prehistoric fish such as the Lamprey.
You will learn the difference between a white monkfish and black monkfish which look quite similar yet their gut is different; or the difference between Galician scallop and other varieties of this bivalve.
Who is it for?
This course is addressed to professionals and cuisine lovers who desire to perfect and get acquainted with the forms and times of cooking of fish and seafood, as well as different food plating.
What you’ll need
- Turmix
- Oven
- Vacuum packer
- Mandoline
- Fish bone pincer clip
- Skinner
- Oyster opener
Course recipes
In this course you will learn
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Meet your Instructor
Manager and head chef (Illas Gabeiras - Events) (A Coruña, Spain)
Cook and trainer, rooted in her land, Galicia. Creative and passionate about its freshest products and most traditional recipes.
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Every course includes a downloadable recipe book
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Super Instructor Beatriz
I love how Beatriz explains, the tricks and her naturalness. I learned many interesting and unknown things from the world of Fish and Seafood. Thanks a lot!