Tuesday, June 26, 2012

Cooking Fish at Sur la Table

Our "adopted daughter" Sara has been very disappointed that I never got around to posting photographs of  the results of the essential fish recipe class we took at Sur la Table a few months ago. I confess, part of the problem is I can't find the recipes, so I'm not sure I'll get the names right on them.
First up is the crispy-skin salmon with edamame pesto. Unfortunately, the fish which was purchased for the class lacked skin, but it still tasted pretty good. When Sara decided to make it for the mother's day dinner at our house, Lisa told her there was no way she was going to get enough of it done to feed the 14 or 16 people in attendance in time for a reasonable dinner hour. I'm happy to report that they found a way to do it in the oven and Sara did a fine job on the pesto. My son Michael used the left-overs on pasta.
I think, though I'm m not entirely sure, this is roasted halibut with tomato jam and possibly a panko topping. It was delicious.
This is for sure grilled ahi tuna served with some sauteed vegetables. There may be an orange sauce, which means that neither Sara, my son, or our friend Lorien should eat it. It was good, but would need a new sauce for the Sunday Super Supper Squad.
This was a baked cod or sole dish with definite Mediterranean flavors of tomatoes, olives, and feta cheese.
And here we have a nice couple of views of the presentation before the class dived into dinner.
As you can see, Sara enjoyed herself.

Sur la Table at the Farmers' Market (adjacent to The Grove) on West Third Street in Los Angeles offers periodic classes on cooking fish, which is an excellent way to learn more about this healthy protein. I saw that there's an upcoming class which concentrates on grilling fish. My friend who has been running the cooking classes program for about a year is leaving to return to her career as a pastry chef at the beginning of July (sniff!) But there are a number of excellent instructors remaining, most of whom have graduated from culinary school and worked in restaurants. I would strongly suggest taking the essential knife skills class (offered often) for anyone who wants to improve their performance in the kitchen, as well as the more advanced class in knife skills (rarely offered) if you want to safe money in the meat department.

Most classes run $69-$79 and end with a good dinner (or dessert) to sample. It is especially fun to take a class with a friend or two. Most classes are hands-on, and I guarantee you will learn something new every time. Plus, there will be a nice discount card to use for a week after the class.

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