Online fish cooking class: fillet to plate
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Fillet, cure and cook salmon, turbot, sole, sea bass and red mullet in 15 lessons with Rolf Fliegauf, once Europe’s youngest two-star chef.
- 15 lessons
- 1 hr 25 min
- Fish
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
15 lessons · 1 hr 25 min total
Introduction FREE
#1 Fillet a salmon FREE
#2 Cure Salmon FREE
#3 Salmon Tartar FREE
#4 Salmon tranche with herb crust FREE
#5 Flamed salmon slices with wasabi mayo FREE
#6 Salmon Ceviche FREE
#7 Fillet a turbot 
#8 Fish stock 
#9 Fish farce 
#10 Turbot Sous Vide 
#11 Fillet a sole 
#12 Roasted sole "chop" 
#13 Stuffed sole rolls 
#14 Sea bass roasted whole 
#15 Red mullet with crunchy scales
At the end of this course you will be able to:
Take four fillets off a turbot by cutting along the backbone from head to tail.
Salt the turbot first, then add very cold cream little by little and pass the farce through a sieve.
Roast a sole on the bone to a core temperature of about 42°C, basting it with browning butter.
Fill a whole sea bass with herbs and lemon, flour it lightly, sear it and finish it in the oven.
About this class
This online fish cooking class covers five fish in 15 lessons, starting with how to judge freshness: clear eyes, red gills and flesh that springs back. Salmon gets the most time: cured in salt and sugar with herbs, fennel seed and star anise, it becomes a tartare, a herb-crusted tranche and flamed slices with wasabi.
Four of the five fish are filleted on camera. The turbot carcass goes into a fish stock and the trimmings into a farce for the sole rolls. The last lessons roast a sea bass whole and cook red mullet with its scales on until they turn crisp.
- Lessons
- 15
- Video
- 1 hr 25 min HD
- Level
- Professional
- Audio
- German (VO)
- Subtitles
- English, French, German, Spanish, Italian
“The big advantage of frying fish on the bone is that it remains juicier.”
Rolf Fliegauf · Lesson #12
PROCook fish the way it deserves.
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MEET YOUR INSTRUCTOR
Rolf Fliegauf
Executive chef, Ecco, Switzerland
- Two starsEcco Ascona, since 2010.
- Record holderOnce Europe’s youngest two-star chef.
Rolf Fliegauf is widely regarded by critics as one of the greatest chefs of his generation. He is executive chef of the Ecco restaurants in Ascona and St. Moritz, Switzerland.
His cooking is innovative and precise, playing with textures while keeping each ingredient’s pure flavour. In this class he shows how his kitchen handles fish, from judging freshness to the finished plate.
Fish stock scaler
Example values. Lesson #8 removes the head, chops the carcasses and rinses them under clear water for about 20 minutes, until the blood has washed away.
Key concepts
Turbot
A large flatfish prized for its firm white flesh. Taught in lesson #7. (Wikipedia)
Fumet
A concentrated stock, often made from fish bones. Taught in lesson #8. (Wikipedia)
Sous vide
Cooking food sealed in a bag in a water bath at a precisely controlled temperature. Taught in lesson #10. (Wikipedia)
Red mullet
A goatfish of the Mediterranean and eastern Atlantic, valued for its flavour. Taught in lesson #15. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #6 are free to watch, no card required. To watch all 15 lessons with Rolf, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need to buy whole fish?
To follow along, a whole fish is best: Rolf fillets four of the five fish on camera and roasts a sea bass whole. If you prefer, ask your fishmonger to fillet it for you.
What level is it, and what language?
Professional level. Rolf teaches in German, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
This class has no separate recipe pages yet. The ingredients and quantities are listed with each lesson.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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