So fare we’ve learned a few quick dishes and really starting to branch out to some dishes just a bit more complicated. For our third lesson, we will use salmon in various ways. First, we will get a whole fish and you’ll get to see how its broken down into usable pieces. We will have an option to have the skin on or off. If we do it one, it will be done so the skin is crispy. To celebrate this dish, we will have it done ceviche style where its cooked with acid. Second method of preparation will be in a hot skillet where the skin is seared criispy and we will arroser the dish by spooning hot butter over the top. Third method of preperation will be poaching. And by poaching we are not just boiling this delicate meat. No there will be aromatics and much more to flavor the fish. Lastly, one of my favorite methods of preparation is to cook in parchment paper or papillot.