Back to courses
Signature sea bass with tartare and sashimi
Her signature sea bass recipe: a butterfly cut sea bass, elegantly stuffed with sashimi and tartar, accompanied by a clementine-flavored soy sauce, condiments and candied ginger
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
A fishmonger's tools
Techniques covered
- Selecting a fishmonger / scaling utensil
- Slicing with a mandolin
- Preparing a ginger confit
- Making a pickles
- Making a sauce
- Dicing
- Carving a citrus fruit supreme
- Slicing an avocado
- Slicing fennel
- Selecting a fish
- Gutting a fish
- Boning a fish
- Cutting a fish butterfly style
- Filleting a fish
- Making a tartar
- Slicing a fish
- Cutting a sashimi
- Decorating a finished dish
- Stuffing raw fish
- Decorating with sprouts
- Hygiene rules for preparing a seafood platter
- Plating a seafood platter
- Decorating a seafood platter
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 157
- online courses
- 45
- leading Chefs
- 1 100
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays