October 3rd I 6PM: Fresh from Alaska Halibut à la Moutarde, Lemon and Dill Glazed Fingerling Potatoes, Braised Rainbow Swiss Chard
Fresh from Alaska Halibut à la Moutarde with Lemon-Dill Roasted Fingerling Potatoes and Braised Rainbow Swiss Chard (Part one of our French Cooking Series)
Saturday, October 3rd at 6:00 PM EST
This class is part of a three-part series where Jen and Jamey highlight some of their favorite premium, Alaskan seafood. In each class Chef Jamey is pairing a favorite Alaskan fish with a global flavor. This month is all about French flavors as we prepare Halibut a la Moutarde. Let Jen and Jamey show you how this tart and creamy sauce is a perfect complement to the sweet and delicate halibut. This dish is sure to become your entertaining go-to!
Each kit makes 2 servings.
Ingredient Kit Includes: (All ingredients necessary to make the full meal and sides down to salt and pepper)
Safely packaged ingredients with overnight delivery and recipe card.Halibut à la Moutarde:
- 12 ounces of Alaskan Halibut
- Dijon Mustard
- 1 lb Fingerling Potatoes
- Rainbow Swiss Chard
- Jen&Jamey’s House-made Chicken Broth
- Shallots & Onions, Fresh Herbs
- Butter, Olive Oil, Salt, and Pepper
*Kit includes all other ingredients necessary to make the full meal.
You Will Learn
- How to make Fresh from Alaskan Halibut à la Moutarde
- How to properly pan-sear fish
- Sauce Making (French Technique)
- Roasting Techniques
- Braising Techniques
How does this work:
- Place your order
- Receive your confirmation
- On the day of class, you will have received your fresh ingredient kit as well as an email inviting you to the virtual cooking classroom.
- Prior to the class review, the equipment needed (we only use equipment that can be found in any home kitchen) and gather your equipment.
- Login and follow along as we prepare a delicious meal together just in time for dinner.
We look forward to cooking with you soon!
Fun Fact: à la Moutarde (aka à la Dijonnaise)
In France, mustard laws state that only mustard made from black and/or brown mustard seeds and wine or wine vinegar may be called "Dijon."
Mustard seeds aren’t strong to the taste? It is their fermentation in vinegar or verjus (unfermented grape juice) that produces a chemical reaction that gives its flavor and that famous mustard strength.
True Dijon mustard is made with verjus and not vinegar. That’s where its inimitable taste comes from.
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