Scandinavian Cooking Techniques
Discover the signature cuisine of Christopher Lai, where Scandinavian techniques and Nordic ingredients take center stage, beautifully complemented by global influences.
Director de F&B galardonado por la Guía Michelin. Líder del equipo culinario del oeste de Suecia.
Course Content
Course Content
2 - Introduction at the Nordic cooking
3 - Apple, smoked cream, caviar, burnt chives oil
Free
4 - Langoustine with warm shellfish emulsion
5 - Celeriac, Truffle, Almonds
6 - Scallops with seaweed and fermented cauliflower
7 - Hay smoked turbot with sweetbreads and chanterelles
8 - Tartelette filled with horseradish emulsion and smoked trout roe
Before you go
Course Recipes
About this Course
The key is on a clever ingredient management
High-end recipes serve as the foundation for mastering Scandinavian cooking techniques. These dishes exemplify the art of incorporating traditional methods with modern innovation, showcasing the depth and complexity of Nordic cuisine with cooking methods that not only enhance flavors but also allow for sustainable cooking practices, maximizing the potential of every ingredient.
In this online course, you’ll discover the principles of zero-waste haute cuisine and master the art of using every part of an ingredient in diverse and innovative ways.
By the end of this course, you will be able to:
- Create complex flavor layers by skillfully combining sweet, savory, and acidic elements.
- Elevate any dish with smoky and fermented flavors.
- Enhance the texture of proteins.
- Craft dishes with diverse textures and shapes.
- Plate your creations with artistic flair.
What's included?
- 1h 5 min de vídeo HD (32 lessons)
- 6 recipes
- Recipe book
- 6 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
F&B Manager awarded by Guide Michelin. Leader for the Culinary Team West Of Sweden.
His culinary creations reflect a deep respect for local traditions while embracing a world of flavors, resulting in dishes that are both innovative and rooted in heritage.
Explore techniques such as preservation, fermentation, smoking, and innovative ingredient usage
What you'll learn
Embark on a unique culinary journey where flavors transcend the ordinary. Learn Scandinavian cooking techniques that not only elevate taste but also ensure that ingredients are preserved in their optimal condition.
Apple, Smoked Cream, Caviar, Burnt Chives Oil: This dish offers a playful and sophisticated use of caviar, blending it with seasonal Scandinavian ingredients like apple cream and smoked chives. The flavors are elevated further with the addition of roasted almonds.
Langoustine Burnt with Charcoal and Warm Shellfish Emulsion: Utilizing every part of the langoustine, this dish showcases the tenderness of the langoustine flesh alongside the creaminess of a warm emulsion foam. It’s an elegant dish with strong, layered flavors.
Celeriac, Truffle, Almonds: A simple yet luxurious dish favored by top Scandinavian restaurants. The process begins with fermenting celeriac water, which is then used to infuse a complex beurre blanc. Finished with truffle, it epitomizes indulgence.
Scallops with Seaweed and Fermented Cauliflower: A fresh, innovative dish from the sea, featuring scallops paired with seaweed and fermented cauliflower. Dill oil and lemon pearls add the final touch of delight.
Hay-Smoked Turbot with Sweetbreads and Chanterelles: Chef Christopher Lai demonstrates how to fillet and smoke turbot with hay and applewood, resulting in a dish with tender, juicy sweetbreads that are crispy on the outside. The dish is completed with a honey-lemon-verbena hint.
Tartelette Filled with Horseradish Emulsion and Smoked Trout Roe: A visually striking one-bite snack, this tartelette is made with a fried thin wonton and filled with a horseradish emulsion, topped with smoked trout roe, caviar, and plum vinegar tapioca for a delightful burst of textures.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Filleting a flatfish
- Burning and charring
- Smoking fish or meat
- Smoking liquids
- Fermenting vegetables
- Infusing oils
- Smoking herb oil
- Using a siphon for warm emulsions
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
Avg. Rating
200 Ratings
5
22
4
1
3
2
2
0
1
0
What's your experience? We'd love to know!
Login to Review
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Very clear instructions while explaining recipes
i like the course a lot ..very inspiring