King Crab and Nordic Seafood
King crab preparation, lobster ravioli, monkfish in cedar and salmon: four fine dining dishes broken into eleven filmed lessons.
Ronny Emborg
Executive Chef, Atera · New York
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
11 Lessons, 47 min total
- FREE
Introduction
- FREE
#1 Aebleskiver Batter
- FREE
#2 King Crab Rillettes
- FREE
#3 Crab Aebleskiver Plating
- FREE
#4 Saffron Ravioli Dough
- FREE
#5 Lobster Filling & Pasta Shaping
- PRO
#6 Dashi Broth
- PRO
#7 Lobster Ravioli with Dashi Plating
- PRO
#8 Monkfish in Cedar Wood
- PRO
#9 Mushroom Sauce & Monkfish Plating
- PRO
#10 Salmon Filleting & Daikon Sheet
- PRO
#11 Lemon Sauce & Salmon Plating
About this course
King crab preparation opens this class. The crab goes into rillettes in lesson two and onto an aebleskiver in lesson three, on a batter built in lesson one. Four finished Nordic seafood dishes come out of eleven lessons, each one broken into its parts and filmed as a separate step.
Every dish here is a traditional Nordic recipe rebuilt for fine dining, and every dish splits the same way: a base, a filling or a protein, a sauce, then plating. Saffron ravioli with lobster in dashi broth. Monkfish baked in cedar wood, which keeps the fillet delicate. Salmon sheeted with daikon under a lemon sauce.
Plating carries as much weight as the cooking does, which is why it gets its own lesson on all four dishes rather than a single demonstration at the end. You finish able to build a seafood plate from independent preparations and swap the protein without redesigning it.
"Nordic seafood doesn't need much, just precision and a light hand."
Ronny Emborg · Executive Chef @ Atera
Lessons
11
Video
47 min HD
Recipes
12
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Work king crab into rillettes and plate it on a warm aebleskiver batter.
Shape saffron ravioli around a lobster filling and serve it in dashi broth.
Bake monkfish in cedar wood and finish the plate with a mushroom sauce.
Fillet salmon, sheet daikon over it, and dress the plate with lemon sauce.
Nordic seafood today, game birds tomorrow.
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Meet your instructor
Ronny Emborg
Executive Chef, Atera, New York · Chef of the Year, Danish Food Guide
Ronny Emborg is a Danish chef and the executive chef of Atera in New York, a restaurant awarded two stars in 2012. He started cooking at fifteen as a prep cook and worked his way through kitchens across Copenhagen.
He cooked at el Bulli and Mugaritz before becoming head chef at AOC, and was named Chef of the Year by the Danish Food Guide. In this class he takes four Nordic seafood dishes apart, component by component, from the crab rillettes to the salmon plating.
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Who is this course for?
Long at the pass or newly arrived
Newly arrived and long-serving fish cooks who want crab, lobster and salmon carried through to the plate.
Four dishes with a Nordic accent
Aebleskiver batter, saffron ravioli dough and cedar wood monkfish, chefs who want each build in order.
Anyone who cooks seafood seriously
King crab, lobster, monkfish and salmon, cooks who want Nordic seafood built for fine dining.
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Nordic Seafood: 4 Fine Dining Dishes · Ronny Emborg
