<img title="Salmon in Lemon Caper Sauce" src="http://images.mid-day.com/images/2017/feb/28Salmon-1.jpg" alt="Salmon in Lemon Caper Sauce" /> Salmon in Lemon Caper Sauce
It's a workshop that iscentred on just one ingredient: salmon. And it invites participates to bring along their own ingredients to cook the fish.
The Bring Your Own Ingredients for (BYOI) for Salmon is an open event meant specifically for home chefs. Chef Rakhee Vaswani and Yogi Shergill, vice counsel and director of Norwegian Sea Food Council, will guide participants on the different techniques that can be used to cook with fish, and its health benefits.
"Instead of sharing recipes, we felt it would be best if home chefs dropped by to show us how they would use the fish in either a traditional or experimental manner," shares Shergill, who recommends either baking the fish or grilling it, using very few spices. The aim of the event is to bring home chefs, bloggers and food enthusiasts on one platform to learn to cook with ingredients otherwise considered foreign.
<img title="Yogi Shergill" src="http://images.mid-day.com/images/2017/feb/28Yogi-Shergill-1.jpg" alt="Yogi Shergill" /> Yogi Shergill
Shergill adds that most of the salmon available in India isn't the real thing. "Salmon is found in colder climates, with temperatures ranging between eight to nine degrees Celsius, and has a distinct pink colour. The rawas you get here is a warm water fish."
The workshop is part of a series that will be revived every two months with a new core ingredient being introduced each time. There are only 15 seats (first come, first served basis) and there is no entry fee. Participants need to register their seats in advance.
On March 1, 7 pm to 8.30 pm At Palate Culinary Academy, 6th Floor, Saffron Building, above US Polo showroom, Linking Road, Khar (W). Call 9820295221

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