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.
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
- Vacuum packer
- Fish bone pincer clip
- Oyster opener
She was born in 1981. She was granted an award in the 2008 Food Fair, whereby she was acknowledged as winner of the National Contest of “Cook of the Year”. Her cuisine is state-of-the-art, yet with an unmistakable Galician root, originating in Ardan, the town where she was raised and where she grew surrounded by orchards and farm animals... her life was structured around the kitchen. At all times there was something boiling in a pot, but no member of her family professionally cooked, and by that time, it didn’t look as if she was going to start a cooking professional path. On ending her school practices, she started working along with Marcelo Tejedor in Casa Marcelo, at the time this resto received the first Michelin Star. From Marcelo she learnt a way to understand cooking and gastronomy as she has never seen before. After a season in his stoves, she initiated an itinerant stage in German and French restaurants before returning to Galicia. In the year 2005, she was in charge of the stoves of A Estación (Camre) restaurant, which was also awarded a Michelin Star and a Repsol Sun, among other prizes. Professionally she devotes time to teaching, and to the organization of different customized events and services. Beatriz’s cooking is based on the most basic and simple principle: fresh and quality product. Preferably fish. What she intends to explain is that as soon as a fish enters the kitchen, you start observing it in the eye and the fish will inspire you with an idea, a recipe, a dish. Maybe this is the sole and exclusive secret for her success, to be at all times aware that inspiration results from the raw material’s quality that the market offers on a daily basis, without looking for a different path to geniality; just a job well performed, and fully honest, translated in the dish served.Show more
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!
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!Read Less
What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposes
What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposesRead Less
I love how he explained everything. It is well understood and enjoyable
I love how he explained everything. It is well understood and enjoyableRead Less
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
When do the courses start and when do they finish?
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
Are course completion certificates available?
We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.
What's is the refund policy?
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.