Masterclass @ Salt Tapas and Bar
~Invited Session~ For many reasons, I love Salt Tapas and Bar. Especially when I have had such good encounters time and again. This time round, it was a chance at watching Executive Chef Ronald cook! This almost sounds insane but I have never cooked a whole fish before. My closest encounter to seafood is limited to frozen salmon filets, clams and prawns. If I were in Master Chef, this mystery box would be such a joy to work with. Chef Ronald was going to demonstrate his signature dish no less! What a treat I must say. Spot the difference between a Japanese and Australian Sea Bass. Skilful filleting of a seabass, and he says it's a piece of cake. Not. Frying a whole fish in a saucepan of oil t akes more g rit ! Bas ting in hot butter and olive oil. The pr ecious bottle of Verjus which is the soul of this dish, nearly. And more cooking of the bak choy, artichokes and clams! For sure Chef Ronald made it look like nothing in 15 minutes but the skills involved probably wou...