Nov 05, 2016 04 00 PM EDT

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REPLAY: Flounder Paupiette White Wine Sauce Green Asparagus-Apple Charlotte

Classic with a modern touch!

Flounder Paupiette White Wine Sauce Green Asparagus-Apple Charlotte

For this class, I want to demonstrate different ways to use and cook a fresh fish such as flounder. Braising and making the sauce out of the liquid that the fish was cooked in, adds an abundance of flavor! I will also teach you how to fillet a whole fish and use all of the bones to make a stock.   The apple “Charlotte” recipe was created by Chef Jean Louis Palladin. He was inspired by the classical French dessert, “La Charlotte aux Pommes.” You are going to be amazed with what you can do with a slice of bread, some butter, and a beautiful apple.
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