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This workshop in Mumbai will give home chefs a chance to create recipes using salmon

An upcoming workshop will give home chefs a chance to create their own recipes using the pink-hued fish

Salmon in Lemon Caper Sauce
Salmon in Lemon Caper Sauce

It's a workshop that iscentred on just one ingredient: salmon. And it invites participates to bring along their own ingredients to cook the fish.

The Bring Your Own Ingredients for (BYOI) for Salmon is an open event meant specifically for home chefs. Chef Rakhee Vaswani and Yogi Shergill, vice counsel and director of Norwegian Sea Food Council, will guide participants on the different techniques that can be used to cook with fish, and its health benefits.

"Instead of sharing recipes, we felt it would be best if home chefs dropped by to show us how they would use the fish in either a traditional or experimental manner," shares Shergill, who recommends either baking the fish or grilling it, using very few spices. The aim of the event is to bring home chefs, bloggers and food enthusiasts on one platform to learn to cook with ingredients otherwise considered foreign.

Yogi Shergill
Yogi Shergill

Shergill adds that most of the salmon available in India isn't the real thing. "Salmon is found in colder climates, with temperatures ranging between eight to nine degrees Celsius, and has a distinct pink colour. The rawas you get here is a warm water fish."

The workshop is part of a series that will be revived every two months with a new core ingredient being introduced each time. There are only 15 seats (first come, first served basis) and there is no entry fee. Participants need to register their seats in advance.

On March 1, 7 pm to 8.30 pm
At Palate Culinary Academy, 6th Floor, Saffron Building, above US Polo showroom, Linking Road, Khar (W).
Call 9820295221

Did you know?
> Salmon are anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn.

> Salmon's age can be determined by the number of rings on the otolith (structure in the ear).

> After spawning, all Pacific salmon and up to 50 per cent of other species die within a few weeks.

> Salmon contains a lot of proteins, vitamin D and omega-3 fatty acids, making it a healthy addition to a diet.

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