Fine Dining Fish Dishes
Apply refined fine dining techniques to fish and seafood, with creative recipes, technical precision, and flawless presentation.
Executive Chef at Aquarela (Gran Canaria, Spain)
Haute cuisine with fish highlighting the pure taste of the sea through premium fresh products and professional techniques.
In this online course, Chef José María Borrás will uncover the potential of fish as the star of haute cuisine. Through sophisticated preparations, you’ll learn how to master precise cooking methods, stable emulsions, aromatic aliolis, and sous vide techniques, to produce elegant fish and seafood dishes.
If you want to perfect your fish handling and cooking techniques, and you’d like to understand how every detail – from innovation to presentation – contributes to true excellence on the plate, this course is for you.
By the end of this online course, you’ll be able to:
- Apply haute cuisine techniques while working with a variety of fish.
- Create stocks, bases, and sauces using professional techniques.
- Apply emulsification and sous vide cooking techniques to seafood dishes.
- Design plates with balance and visual harmony.
- Master the handling and cooking of fish to perfection.
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Course Syllabus
Course Content
Chapter 2 - Introduction to cooking with fish
Chapter 3 - Perfectly Fried Fish
Free
Chapter 4 - Red Mullet All cremat
Chapter 5 - Fideuá of Samphire with Sea Anemone
Chapter 6 - Pil-Pil with Incidental or Bycatch Fish
Chapter 7 - Lobster meunière
Chapter 8 - Sea Bass with Fig Leaves En Papillote
Prepare Mediterranean fish and seafood dishes with refined technical balance.
What you'll learn
You’ll learn how to highlight the natural qualities of fish, lobster, and sea anemones, transforming them into gastronomic creations.
The Perfect Fried Fish: Begin with the precise art of frying fish to perfection, as José María Borrás prepares a Balearic icon, the Lorito de Mar (parrot fish). Lightly dehydrate the skin with kombu seaweed to achieve ideal crispiness and deep umami flavor. Pair it with Agua de Lourdes, for a delicate touch of acidity to balance the dish and enhance the freshness of the fish.
All Cremat with Red Mullet: Learn to make a refined reinterpretation of this classic Menorcan fisherman’s stew. From its base, a rich, flavorful sauce is built and emulsified with sobrassada fat. This dish combines technique, identity, and culinary memory, and is finished with toasted (not burnt) garlic, and a silky, low-temperature egg yolk.
Fideuá of Samphire with Sea Anemone: A coastal vegetable inspired dish that explores new textures and flavors. The combination of black alioli, sea anemone flan, green oil foam, and vinegar gel showcases total command of contemporary culinary technique.
Pil-Pil with Incidental or Bycatch Fish: Use modern emulsification techniques to achieve the creamy, gelatinous texture of a traditional and iconic Pil-Pil sauce. A perfect example of innovation that preserves classic flavor, delivered with sustainability in mind.
Lobster Meunière: Learn how to work with lobster, to handle it humanely, and take full advantage of its natural juices to deliver a richer flavor. You will learn two preparations: braised lobster medallions, and lobster head cooked au gratin with a herb alioli.
Sea Bass in Fig Leaf Papillote: Cook sea bass wrapped in fig leaves for a perfectly juicy and aromatic result. Serve with Fig Trampó (a Balearic vegetable salad) and a traditional Menorcan Oliaigua.
In addition to the recipes, you’ll acquire a range of culinary techniques that can be used on many occasions:
- Sous vide fish stock
- How to fry fish and achieve an ultra-crispy coating
- Emulsification with sobrasada fat
- Low-temperature cooking
- How to cook en papillote with fig leaves
- How to clean fish in milk brine
- How to cure fish with kombu
- How to prepare black alioli
- How to make cold-set gels
- How to make savory custard flans
Course recipes
In this course you will learn
Meet your Instructor
Executive Chef at Aquarela (Gran Canaria, Spain)
His philosophy is to seek purity of flavor and innovation through balance. Each creation fuses advanced technique with aesthetic sensitivity, turning every dish into an experience.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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