Kutseõppeasutustes tähistati septembri lõpul Eesti toidu kuud. Kümnes koka eriala õpetavas koolis tehti kohalike kasvanduste kaladest roogi restoranide peakokkade juhendamisel. Seda ka Kehtna KHK-s. Õpetajate Leht kajastas nädalat, sealhulgas meie koolis toimunut:
Kehtnas valmistati Siberi tuura
Kehtna KHK kokaõpilasi juhendas Tallinna restorani Mimosa peakokk Juhan Heinsalu, kes õpetas, kuidas valmistada Siberi tuura, mida kasvatatakse Rutikvere kalakasvanduses. „Kala puhul on kõige töömahukam puhastamine ja fileerimine, samas kuumtöötluse aeg on lühem kui lihal,“ rääkis kooli toitlustusvaldkonna juht Anne Kersna.
Kehtnas valminud praetud tuura kaalika-koriandrivahu ning suitsutatud juurviljade ja peedileemega serveeriti kooli õpperestoranis Neljapäev sada portsjonit koka erialal õppivatele õpilastele ja Kehtna kooli töötajatele.
Enamikule tulevastest kokkadest kalaroog maitses ja töötajad olid lausa vaimustuses. Siberi tuura sõid kõik esimest korda. „Arvasid, et kasvanduskalad on uustulnukad ning kalu võiks rohkem tarbida,“ rääkis Kersna.
Koolidele oli kogu ettevõtmine tasuta – kalad ja muu tooraine toodi kohale, õppepäeva viis läbi restorani peakokk. Ettevõtmist toetas EL-i merendus- ja kalandusfond.
Loe lisa: http://opleht.ee/2019/10/kalaroad-valmisid-peakokkade-juhendamisel/
Fotod: Jana Kuusemäe
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