Crispy Skin Fish Zoom Class

My First Cooking Method Zoom Class!

thanks to a few friends asking me to do a cooking class, I finally did!

I’ve missed cooking for all of you during this pandemic. This was a fun way to cook together and see you all in your own kitchens!

So many people have asked me about my crispy skin fish. So I did a zoom class. Since this was my first time, I made a few mistakes… but I also gave a lot of great tips and believe that the class was a success. The worst thing is I forgot to hit the “record” button, so I can’t critique myself nor share the video with you.

Two great sauces

First, aioli

The inspiration for me to learn how to cook crispy skin fish came after eating in Le Vieux Port in Marseille France during a nice summer day. I ordered the crispy skin dorado and it came with les crudités and aioli. So, it something I love to do in the spring or summer with fresh vegetables. I think this works nicely with salmon.

view recipe here

A spin on the classic Beurre Blanc Sauce!

This turned out so fantastic, if you like butter :) Instead of just shallots, I added lemon zest and capers to the sauce. After it cooked, I gave the option to strain, or keep the texture in the sauce. Generally, I strain the sauce. This paired nicely with the halibut in which I served with rice and broccoli.

View recipe here

The Fish

I invited people to choose the fish fillet they prefer. Halibut was the better choice since it was fresh and in season. But I also wanted to cook wild salmon, in which this was previously frozen.

I cut the pieces in different shapes. Ideally, one would use the tenderloin of the salmon cutting off the bottom belly side of the salmon. This keeps the size uniform. But you can also cut into a traditional fillet cutting straight across the salmon.

view recipe here