Here’s a quick look at a Saturday morning Spanish cooking class from the folks at Gormei. A group met up in what remains of the Graham St wet market where the affable chef Alex Fargas from Fofo valiantly bought a variety of fish and shellfish.
How to tell if a scallop is fresh – it smells like the ocean, fresh and salty and there’s a slight bounce back when you hold the shell between your fingers.
Up the road to Fofo by Willy’s Private Kitchen and three hours of learning before lunch, Alex ably supported by Vito Chiavacci of the recently-opened Paloma, a Sai Ying Pun tapas bar and restaurant that I hope to hit up soon.
Home quick-curing salmon – salt, sugar and dill
Removing the squid ink sac – handle with care:
When prawns attack:
Brilliant scallop ceviche:
Classic sauce goes over the filleted fresh sardines:
To finish, here’s 90 seconds of Alex plating up mussels and talking through the dish.
For more on Fofo check out http://www.fofo.hk/
And for more gourmet experiences from Gormei http://www.gormei.com/