Every Which Way Techniques

12-14 People
2.00 hours
£ 65.00

Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. During this hands-on class you will learn how to prepare the selected fish or shellfish in a couple of ways with a third option demonstrated with other related species. The evening ends with a supper of your prepared fish or you can take it away to serve at home. 

Tea and coffee served on arrival and supper served with seasonal vegetable and matched to a glass of Loire Valley wines.


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What's coming up.



Friday 1st June 2018
Cod, Saithe and Whiting

Learn the difference between cod, saithe (AKA coley) and whiting. Learn how to fillet a whiting (round white fish) to make Morrocan Pan-Roasted Whiting with Coriander, Lemon and Olives. The chef team will cook Crusted Cod and Saithe with Sea Vegetables

Friday 6th July
Cold water prawns and lobster

Prepare a cooked Canadian lobster to create Lobster and Samphire Salad to enjoy for supper. Peel cooked cold water prawns for the chefs to demonstrate making a prawn stock and they will create Chilled Prawn Vichysoisse (Leek, potato and shellfish soup) to taste. 

Friday 3rd August
SEABASS and SEABREAM

Prepare a seabream to marinade in garlic, coriander and cumin and then create Roast Chermoula Bream for your supper. The chef team will create Salted Baked Bass to serve with Roast Garlic Aioli

Friday 7th September - Dressing a crab ... and talking and tasting soft shelled crabs
Learn how to select, cook and dress a brown edible crab (remove all the meat from the shell). Create Thai Crab Cakes to cook for supper. The chef team will prepare Vietnamese Crab Rolls to taste.  Soft shell crabs that appear on many menus are a species of swimmer crab. We will talk about where these come from and will include a Pan-Fried Soft Shell Crab tasting. 


AUTUMN TBC
Friday 5th October
Friday 2nd November

Timings

18:30pm - 20:00pm

Booking course

  • Description
  • Customer comments (17060)
What to Expect

An informal evening class learning how to prepare and cook a selected species of fish or shellfish. You focus on one species of fish and cook this for supper. We will demonstrate a couple of ideas with related species for you to taste as part of the evening. We look at the various preparation techniques for each species of fish and give advice on a variety of cooking methods.

Who should attend

This short evening is a perfect opportunity to learn some new and easy cooking techniques and some fish preparation to show off at home.

What you take home

Recipe pack and key notes about techniques you have learnt during the course of the evening.

Can I buy fish?

As the market is closed in the evening, we can purchase extra fish if you would like to practice at home. Please contact our administration team to discuss market price and availability.

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