Salty taste of the sea
About this masterclass
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Episodes
1:03
1. Trailer 'salty taste of the sea'
Trailer
9:37
2. Meet Viki Geunes
Acquaintance
1:22
3. Preface
Preface
6:58
4. Basic broth for crustaceans and shellfish
Cooking technique
10 min
Easy
13:06
5. Oyster with iberico jelly and ajo blanco
Amuse
30 min
Hard
17:36
6. Crab salad with cauliflower mousse and roasted hazelnuts
Amuse
40 min
Medium
8:21
7. Prawn bouillon
Cooking technique
20 min
Easy
8:39
8. Chawan-mushi with fried prawns and chives
Starter
40 min
Medium
17:54
9. Marinated langoustines with grilled pepper and watermelon
Starter
35 min
Medium
18:18
10. Boiled cockles with fresh fennel and a light gravy
Starter
45 min
Medium
15:50
11. Fried scallops with lardo and burrata
Starter
25 min
Medium
19:13
12. Soft-boiled egg with wild garlic mousseline, bread croutons and caviar
In-between course
30 min
Hard
17:39
13. Mussels and morels with grated Gruyère and jus vin jaune
Main course
40 min
Medium
14:33
14. Cod with periwinkles, green asparagus and pickled shallots
Main course
40 min
Medium
6:18
15. Cleaning squid
Cooking technique
Easy
15:56
16. Squid pasta carbonara with quail egg and artichoke
Main course
30 min
Medium
0:25
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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