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Sarah Thompson posted an update
#FishChallenge number 2
I have just finished Justin Horne’s No Waste Fish course, which was possibly the best one I’ve done on Scoolinary, and I tried to replicate his ceviche, but with rainbow trout.
His elements: leche de tigre with fish stock, cinnamon and ginger, cilantro oil, pickled red onions, chillis, crispy skin.
I added tarragon gel, and fresh onion because I forgot the pickles! 😱
I was very impressed by the skin. I will do that more often. The leche de tigre was a lot of work for the result. I would do a simpler ceviche probably.
I’m enjoying learning to pin-bone! It’s very relaxing!!
Dilip Chettri, Charley Bowers and 2 others1 Comment-
Level:
Scoolinary Team
Great second #FishChallenge entry, Sarah! The crispy trout skin and no-waste approach show real learning from the course; I’d refine the plating height so the ceviche stays the hero. Beyond skin and stock, which fish trim will you reuse next? Lovely progress, keep going.
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