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Fish & Shellfish

 
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Fish & Shellfish

 

Cooking fish and shellfish is often thought as a daunting task in the kitchen, however, this course will give you the confidence to create perfect seasonal seafood dishes. Learn what to look for and how to find the freshest fish and shellfish, understand sustainable fishing and the sourcing of quality fish and shellfish in Britain. There will be a demonstration followed by a practical session of ‘knife skills’, fish filleting and the art of obtaining different cuts. You will also learn various cooking methods for each cut. We will create delicious fish and shellfish starters and main courses for lunch which will be paired with a complementing glass of wine.

Some course examples are-

  • Tea smoked mackerel rillettes on crouton
  • Tiger prawn, baby squid and mussel stir fry
  • Lemon sole ‘a la meuniere’ with spinach and butternut squash
  • Poached Cornish lobster with mango salsa

Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron. This is a full day course which costs £175 per person.

Courses available on Friday 30th September, Saturday 15th October, Wednesday 16th November (with Hywel Jones) 2016.

8:30am arrival; course starts at 9 am.  Course finishes around 4:30pm.

  • Additional Course Information

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  • Booking Instructions

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