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9

Grilled Salmon: Breaking Down a Round Fish

Lecture no. 9 from the course: Cooking Basics: What Everyone Should Know

Grilled Salmon: Breaking Down a Round Fish

Taught by Professor Sean Kahlenberg | 38 min | Categories: The Great Courses Plus Online Food & Wine Courses

Starting with a whole salmon, you’ll learn how to check for freshness; create the filets; and remove the ribs, pin bones, skin, and as much bloodline as possible. In addition to finishing the salmon on a grill pan, you’ll learn how to parch and cook quinoa for a delicious quinoa pilaf.

24 Lectures

1
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Risotto and What to Do with the Leftovers
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2
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3
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6
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0 of 35 min
7
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Braising Short Ribs and Making Polenta
0 of 28 min
8
Image of Pork Milanese and the Art of Breading
Pork Milanese and the Art of Breading
0 of 34 min
9
Image of Grilled Salmon: Breaking Down a Round Fish
Grilled Salmon: Breaking Down a Round Fish
0 of 38 min
10
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One-Dish Cookery: Coq au Vin
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11
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12
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14
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15
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16
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17
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18
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19
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20
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24
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Reviews

r********m
November 3, 2019
I really appreciate the expert advice (on all the different facets of cooking) that Professor Kahlenberg gives throughout his demonstrations/lectures.

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b********m
October 9, 2019
Kuhlenberg seems to gear his lectures to people who are being trained to be chefs, rather than home cooks. Some of the information is useful, but some of it is for things that home cooks are very unlikely to do. For example, chefs should know how to fillet a fish. Most home cooks will never need to fillet a fish, and most home cooks do not even own a filleting knife.

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k********m
October 2, 2019

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