Surf & Turf - Grilling Course
Description

The Fish Grilling Course combines high-quality ingredients from the sea and land with sound expertise, demonstrating the diverse possibilities of grilling seafood. The focus is on fresh fish, mussels, and seafood, with their characteristics – such as tenderness, structure, and flavor development – explained directly at the grill. Dirk Freyberger and Abdur Razzak teach what is important when handling delicate ingredients, how to use heat effectively, and which techniques ensure that fish and seafood don't fall apart but develop their full flavor. You'll also learn how heartier meat components can be harmoniously combined with seafood flavors without overpowering them.

At the same time, you'll gain insight into various working methods, from direct-heat grilling to working on a plancha, and gentle techniques for delicate fish varieties. Step by step, it becomes clear how much influence temperature, preparation, and timing have on the result, and how you can consciously control these factors. The course is aimed at anyone who wants to gain more confidence in handling grilled fish and seafood, whether beginners or experienced grillers.

Surf & Turf - Grilling Course

€119,00

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✓ Grilling premium fish and seafood safely & aromatically
✓ 4-course menu with seafood, meat & practical techniques
✓ Grilling knowledge directly from a master butcher & grill master

approx. 3 hours
Katzwang
Language: German
Up to 20 participants
Description

The Fish Grilling Course combines high-quality ingredients from the sea and land with sound expertise, demonstrating the diverse possibilities of grilling seafood. The focus is on fresh fish, mussels, and seafood, with their characteristics – such as tenderness, structure, and flavor development – explained directly at the grill. Dirk Freyberger and Abdur Razzak teach what is important when handling delicate ingredients, how to use heat effectively, and which techniques ensure that fish and seafood don't fall apart but develop their full flavor. You'll also learn how heartier meat components can be harmoniously combined with seafood flavors without overpowering them.

At the same time, you'll gain insight into various working methods, from direct-heat grilling to working on a plancha, and gentle techniques for delicate fish varieties. Step by step, it becomes clear how much influence temperature, preparation, and timing have on the result, and how you can consciously control these factors. The course is aimed at anyone who wants to gain more confidence in handling grilled fish and seafood, whether beginners or experienced grillers.

About this course

The Fish Grilling Course combines high-quality ingredients from the sea and land with sound expertise, demonstrating the diverse possibilities of grilling seafood. The focus is on fresh fish, mussels, and seafood, with their characteristics – such as tenderness, structure, and flavor development – explained directly at the grill. Dirk Freyberger and Abdur Razzak teach what is important when handling delicate ingredients, how to use heat effectively, and which techniques ensure that fish and seafood don't fall apart but develop their full flavor. You'll also learn how heartier meat components can be harmoniously combined with seafood flavors without overpowering them.

At the same time, you'll gain insight into various working methods, from direct-heat grilling to working on a plancha, and gentle techniques for delicate fish varieties. Step by step, it becomes clear how much influence temperature, preparation, and timing have on the result, and how you can consciously control these factors. The course is aimed at anyone who wants to gain more confidence in handling grilled fish and seafood, whether beginners or experienced grillers.

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How does the course work?

To start, Dirk Freyberger and Abdur Razzak will welcome you and give a brief overview of the evening's schedule. Then, we'll dive straight into preparing the first station: scallops, where you'll experience how delicate seafood notes develop a clear aroma with the right heat. This is followed by octopus with caramelized carrots from the plancha – a dish that perfectly illustrates how different textures work together and how versatile grilled fish can be. The yakitori skewers made from salmon and free-range chicken will also be explained step-by-step, so you can understand the specifics of different preparation methods.

Afterward, the Angus striploin with shrimp is on the agenda. Throughout, you'll continuously receive small tips that will give you confidence when grilling on your own later and expand your practical knowledge. To conclude, a special part of the course awaits you: grilled ice cream cake, an unusual dessert that shows how creative a grilling seminar can be. Small additions, such as a suitable side dish, naturally round off many of the dishes.

Important Details

For the fish grilling course, you don't need any of your own materials – only comfortable clothing and an interest in new grilling methods are advisable. All equipment, including fresh fish, meat, seafood, and all grilling technology, will be provided on site. If you enjoy aromatic cuisine from the sea, this is the perfect place for you.

A varied menu awaits you, which includes various fish and seafood as well as selected meat components. Each course is explained step by step, so you can understand the different approaches to grilling. All drinks during the course are already included.

The focus is on high-quality ingredients from the sea and land, prepared in various ways on the grill. Dirk Freyberger and Abdur Razzak show you how to safely handle delicate fish varieties, enhance marine flavors, and optimally preserve textures. You will learn how grilling techniques can be adapted to different ingredients so that both seafood and meat turn out perfectly.

You can book appointments directly online via the Freyberger Butcher Shop's calendar. Since the group size is deliberately kept small and the Fish Grilling Course is in high demand, early reservation is recommended.

Frequent Questions about the Fish Grilling Course

The Fish Barbecue Course is suitable for anyone who enjoys fish, seafood, and varied grilled dishes. The content is structured so that both beginners and experienced grillers receive helpful tips and tricks and can specifically expand their skills.

You will learn how different types of fish and seafood react on the grill and what preparation steps are important. You will also learn how surf-and-turf combinations work and what instructions will help you achieve tender and aromatic results.

The barbecue course usually lasts 3 to 4 hours. This includes the joint preparation of the courses, explanations of the most important topics, and the eating of the freshly grilled food.

The menu features scallops, octopus with plancha carrots, salmon and chicken yakitori skewers, Angus striploin with shrimp, and a grilled dessert. This combination offers a diverse insight into the world of fish, seafood, and meat.

The course will take place in Nuremberg. The exact address is Katzwanger Hauptstraße 40, 90453 Nuremberg – easily accessible with sufficient parking available directly on site.

Typically, around 16–20 people participate. This leaves enough room for questions, exchange, and individual guidance from Dirk Freyberger and Abdur Razzak.

Yes, the course is also available as a voucher – ideal for anyone who wants to give the gift of a special grilling experience.

Besides the Fish Grill Course, there are seminars such as Wagyu Only, Beef & Beer, Meat & Wine, the Steak & Burger Grill Courseas well as other exciting coursesaround grilling and high-quality dishes.