In this brand-new course by Gregor Engels, the name says it all: the fish expert explains within the framework of a 4-course menu how a fish menu succeeds even with simple products.
As a starter, Engels prepares a ceviche together with his participants, followed by a refined asparagus course in keeping with the season. The culinary highlight of the evening is then the sole in the main course, in addition light leek vegetables are prepared and the fear, the fish could fall apart, become too dry or too raw, belongs afterwards to the past - Engels does not keep behind the mountain with his rich knowledge and explains in this course vividly how one should handle the sensitive product fish!
As a crowning conclusion to this elegant menu, a fruity lemon tart with strawberry ice cream is on the springtime pleasure agenda. Gregor Engels is looking forward to seeing you!
Menu
Ceviche - Marinated Cod Fillet with Sweet Potatoes and Corn
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Parchment Asparagus with Warm Mayo
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Filet of sole on leek vegetables
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Lemon tart with strawberry ice cream
Subscribe at <link https: ssl.genussakademie.com course>
ssl.genussakademie.com/kurs/230/20001039/
Thursday 09.06.2016, 18:30 Uhr - 22:30
The Genussakademie Fressgass, Große Bockenheimer Straße 24, Frankfurt am Main
Cost: 98 <x>ampersand</x>euro;
Text from: https://ssl.genussakademie.com
