⏰ Service 22 — A Full Fish Dinner
← Block 17–18: Seafood — Fish Overview
The challenge: Build a complete three-component fish dinner using techniques from the block. Nothing from a packet. Everything cooked the same evening.
Full Meal (serves 2–4):
- Starter: Ceviche (from Session 85 technique) — fresh-made, served immediately after curing, with tostadas and sliced avocado
- Main: Crispy-skin pan-seared fish of your choice (Session 82 or 3 technique) + salsa verde drizzled over the top
- Sides: Crispy Smashed Potatoes + Shaved Zucchini Salad with Lemon and Parmesan
Skill targets: Ceviche fish properly opaque but not rubbery. Crispy fish skin that doesn't stick to the plate. Everything on the table at the same time — this is the timing challenge.
Write: What single technique from this block will you use the most in everyday cooking? Not the most impressive — the most useful.
🎥 Compare Notes: Bouillabaisse and How to Make Fish Stock — Helen Rennie — Helen builds a multi-component seafood dinner from scratch. Compare how she juggles timing across courses and her presentation.