Slow Fish at Lake Weissensee

Wild fish catching and fish preparation "from nose to tail" for amateur cooks under the guidance of head chef Hannes Müller.

Wild fish in the shallows of Lake Weissensee is not that easy to catch and special in every respect: limited, sustainable and of outstanding quality. This also explains the surprise that toque chef Hannes Müller from the gourmet hotel "Die Forelle" has in store for you at his Slow Fish workshop. Despite high chances to end up catching a real Weissensee wild fish such as Reinanke, the fish can also come directly from natural breeding to the kitchen.
The chef shows the most different ways of preparing (wild) fish. Fried with skin, poached or marinated raw - making sure that all parts of the fish are processed in the best possible way, without leaving any waste. Amateur chefs can enjoy a finger food sampling of all cooking methods in the kitchen.

What is included:

• Cooking tips and tricks for preparing fish
• Finger food tasting of the cooking workshop
• Natural juices

Start: 01 pm | Duration: 2 hours | Maximum: 10 participations

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