Salty taste of the sea

About this masterclass

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Episodes

1. Trailer 'salty taste of the sea'
Trailer
2. Meet Viki Geunes
Acquaintance
3. Preface
Preface
4. Basic broth for crustaceans and shellfish
Cooking technique 10 min Easy
5. Oyster with iberico jelly and ajo blanco
Amuse 30 min Hard
6. Crab salad with cauliflower mousse and roasted hazelnuts
Amuse 40 min Medium
7. Prawn bouillon
Cooking technique 20 min Easy
8. Chawan-mushi with fried prawns and chives
Starter 40 min Medium
9. Marinated langoustines with grilled pepper and watermelon
Starter 35 min Medium
10. Boiled cockles with fresh fennel and a light gravy
Starter 45 min Medium
11. Fried scallops with lardo and burrata
Starter 25 min Medium
12. Soft-boiled egg with wild garlic mousseline, bread croutons and caviar
In-between course 30 min Hard
13. Mussels and morels with grated Gruyère and jus vin jaune
Main course 40 min Medium
14. Cod with periwinkles, green asparagus and pickled shallots
Main course 40 min Medium
15. Cleaning squid
Cooking technique Easy
16. Squid pasta carbonara with quail egg and artichoke
Main course 30 min Medium
17. Epilogue
Epilogue

About the chef

Jump into the deep end with 3 Michelin starred chef Viki Geunes and discover the sea’s beautiful salty flavours.
Try 14 days for free

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