Minimal technical knowledge is required, skilled and cautious cooks will both gain from this course.
This course is designed to give you the knowledge and confidence to cook a range of dishes using fish and shellfish. We will teach you how to fillet and prepare round fish like Mackerel or Sea Bass and flat fish such as Plaice or Brill. We will also show you how to prepare Mussels, Prawns and Crab before letting you create a range of dishes using those ingredients.
We will show you what to look for in terms of quality and seasonality when purchasing seafood and we will teach you how to utilise every product to the full by making bisque and stocks with the trimmings and shells.
We will explore a range of cooking styles from pan frying, en papilotte (baked wrapped in paper), steaming, grilling and poaching as well as curing and pickling.
Our style is professional but fun and open, we want you to leave us with a sense of pride in what you have produced. You be made to feel comfortable to ask any questions, there is no such thing as a silly question and if you feel you need to ask there is usually someone else in the room thinking the same thing!
The day will be full of top tips and chef’s secrets to give you confidence and make life in the kitchen a lot easier.
For up to date details on how we are managing Covid 19 please click here.
If you are unavailable to attend listed dates and would like to be added to a waiting list for future events, please email us and we will let you know when new dates are added.
Schedule of the day
|9:30||Arrival and introductions.|
Filleting demo, round and flat fish, filleting, pin boning and skinning. Stock making.
Guests fillet their own fish and prepare them for cooking and make their own fish stock.
Demonstrate preparation of brown crab and king prawns including making a bisque.
Guests return to their benches and make a range of dishes using the fish and shellfish they have prepped.
|15:30||Guests sit down and share their creations.|
Recap, questions and answers, depart until next time.
Sample dishes that guests may create:
Bouillabaisse with garlic croutons and rouille
Coconut crusted brill with herb summer roll and scrumpy chilli relish
Blackened mackerel, apple and celeriac remoulade with chimichurri dressing
Plaice fillet en papilotte with Asian greens and soy and miso dressing
Mackerel and pink grapefruit ceviche with roast peppers and mango salsa
Clam and fish chowder
Squid ink prawn ravioli with fennel buerre blanc
Crab cakes with tomato, coriander and charred corn salsa
Paupiettes of plaice with chicken veloute and chestnut mushrooms
Kerala crab curry, mustard seed and curry leave pilaf. Coriander and mint chutney
Go home, confident and proud with the skills and experience to make dozens of different variants of these recipes from scratch using the principles and building blocks you have learnt today.
Please let us know about any dietary requirements when you book this course. We will aim to accommodate.
“Colin is so knowledgeable and a real inspiration.” J Crimmins, Facebook
“Myself and my son really enjoyed it and highly recommend it for something that wee bit different” Rachel B, Trip Advisor