October 30th: Tinned Fish Class
October 30th: Tinned Fish Class
10/30 @ 6pm EST: Discover the magic of tinned fish with chef Daniel Sharp. We will be making anchovy butter, octopus salad, smoked trout dip, and sardine linguine!
One of my favorite pantry staples is tinned fish. In places like Spain and Portugal, there are entire stores devoted to the stuff. In this virtual cooking class, taught by chef Daniel Sharp, we will work with tinned anchovies, octopus, trout, and sardines.
We are just a little behind on our consumption and perception of tinned fish in America. I hope this class changes things for you.
What are we making in this virtual cooking class?
Anchovy Butter and Toast
Smoked Trout Dip with Pickled Red Onions
Octopus Salad with Anchovy Caper Dressing
Sardine Linguine with Fried Bread Crumbs
When is this virtual cooking class?
Date: Sunday, October 30th
Start Time: 6pm Eastern/3pm Pacific
Price: $30/household
Platform: Zoom
Smoked Trout Dip with Pickled Red Onions
Chef Daniel Sharp
Chef Sharp is currently the executive chef at Hotel Los Pilares in Oaxaca, Mexico. He grew up in California, worked at Chez Panisse, and was the Director of Culinary Operations for The Meatball Shop Group. He’s a chopped Champion and loves tinned fish!
Equipment Needed:
Cutting Board
Mixing bowl
Small pot for boiling potatoes
Blender
Large pot for cooking pasta
Small sauce pan for frying bread crumbs
Skillet
Ingredients:
Sweet vermouth
Orange
Green Olives
Tinned anchovies
Tinned octopus
Tinned smoked trout
Tinned smoked sardines
Unsalted butter
Parsley
Lemon
Kosher salt
Good Bread
Fingerling potatoes
Celery
Roasted Red Pepper
Paprika
Dijon
Capers
Garlic
White wine vinegar
Mayonaisse
Canola oil
Black pepper
Cucumber
Cream cheese
Sour cream
Green onion
Crostini or crackers
Red onion
Red wine vinegar
Linguine
Chili flakes
White wine
Olive oil
Bread crumbs