Pan-Seared Red Snapper with butternut Squash Purée Class#A7656
December 13, 2017 by Chef Patrice
For this cooking class, you will learn how to filet a whole round fish. I will teach you how to pan sear the fish to get a perfectly crispy skin. The balance of flavors is magnificent! Between the natural sweetness of the butternut squash purée and the acidity from the lemon emulsion butter, this dish will appeal to all fish lovers.
This class also includes a recipe for Mushroom Croquette Spinach Salad with Cranberries!