FISH COOKING

 

DETAILS

Date:

Various dates

Time:

10:30 am - 5:30 pm

Cost:

£70.00


A comprehensive day preparing and cooking local (and sustainable) fish and seafood.

Try your hand at cleaning, scaling, filleting, pin-boning, skinning, picking, shucking, scoring and trimming. We’ll show you the techniques so that you can confidently cook from start to finish those dishes you’ve always admired.

All our fish and seafood comes fresh from the morning London Market or local fishermen/merchants – at it’s very freshest. Cooking hands on with produce right away with step by step demonstrations for your experienced teacher

SKILLS COVERED

  • How to identify fresh fish/purchasing points

  • What is sustainable

  • Cleaning and cooking musscles

  • Cleaning, scaling whole fish

  • Filleting, pin-boning, trimming, scoring fish/fillets

  • Reducing wastage with advice for stocks, sauces and soups

  • Cooking techniques

  • Sauces and accompaniments

  • Presentation of dishes


TYPICAL RECIPES COVERED

  • Classic Moules Mariniere

  • dauphinoise potatoes

  • Pan-fried sole (or other flat fish) with Classic Shallot Butter Sauce

  • Devilled Hake fish fingers with homemade tartare sauce

  • Vegetable cookery


WHAT’S INCLUDED

  • Complementary beverages and biscuits from the bar

  • Hands-on practical cookery

  • Small groups, leaving lodes of time of questions

  • All ingredients sauced local and equipment supplied

  • Professional tuition and qualified advice

  • Sit-down lunches and discussion on food at the time

  • No washing up

  • Recipe packs to take home