Friday Evening Seafood

10-12 People
3.50 hours
£ 89.00


Come,  unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

This is a HANDS ON PRACTICAL CLASS....(with all the hard work taken away as the chef trainers will have everything ready to go - all you have to do is prepare your own seafood ready to cook)

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.
Join the chef trainer team from the school to cover fish preparation techniques and then create a simple first course followed by a more detailed main course.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548


WHAT'S COMING UP


Friday 15th September
Turbot, Oyster; John Dory and Dover Sole 
Learn how to fillet turbot and skin a small Dover sole. Using the fish frames for stock you will create Poached Turbot with Oysters and Prosecco. You will also learn how to create a Baked Sole to serve with Roast Tomato Salad. The chef team will demonstrate how to fillet a John Dory to serve with Warm Puttanesca Dressing


Friday 13th October
Goan Curry Evening (and accompaniments)

Working with around 5 species of fish and shellfish: saithe, squid, gurnard, mussels and monkfish to prepare cook up a storm with a rich and creamy coconut and tamarind based Goan Curry. The chef team will prepare a couple of classic accompaniments to serve with your curry.


Friday 10th November
Billingsgate Saffron Shellfish Stew

Create this fabulous 'one pot': working with crab claws, clams, scallops, cuttlefish, 'King' prawns. Prepare a leek, saffron and creme friache 'bisque' type base in which to add your prepared shellfish. The chef trainers will demonstrate dressing a whole crab to taste along with accompaniments to enjoy with your stew.

Friday 8th December
Smoked Fish Chowder - and get ready for Christmas

Prepare smoked haddock to make your own Smoked Fish Chowder to enjoy for supper. Working with a smoked and fresh salmon, create your own Leek and Salmon Pithivier (classic puff pastry pie with salmon, leeks, wild and brown basmati rice) to take home and freeze for Christmas ... all instructions for freezing and cooking given.
The chef team will demonstrate 4 easy fish and shellfish canapes (and how to cheat!) for you to taste. Our Seafood Christmas Recipe selection will be provided.  


AND BACK FOR 2018....

Classics evenings
....  Save the dates...
Friday 12th January 2018 - FISH CLASSICS
Monkfish, Lemon Sole and Cod 

Fillet and skin monkfish to wrap and roast in Monkfish in Pancetta with Herb Pistou.
Fillet a Lemon Sole and make Poached Lemon Sole with Classic Beurre Blanc. The chef trainers will demonstrate how to make a 'court bouillon' (lightly aciduated vegetable stock) for poaching the fish. Stock making will also be covered
Skin and pin-bone a small cod fillet to make Classic Cod in Parsley Sauce - to take away


Friday 19th January 2018 - SHELLFISH CLASSICS
Prawns, Lobster, Mussels and Oysters
Peel prawns and create prawn butter and dress a cooked Canadian lobster to make Individual Hot Prawn and Lobster Souffles. The chef team will demonstrate shellfish stock and Shellfish Risotto
Steam mussels in the shell to make Baked Mussels with Gruyere Crumb
Shuck 6 oysters to serve Au Naturel with Shallot Red Wine Vinegar. 
The chef team will demonstrate Oysters Rockefeller for those who prefer to enjoy them cooked!

Redeeming a gift voucher? Please do not book below, telephone the administration team on 0207 517 3548 with your voucher number.











Timings

18:30pm - 21:30pm

Booking course

  • Description
  • Customer comments (1273)
Techniques covered

Something different every evening. Come and learn how to prepare a number of different species of seafood to give you confidence to cook fabulous seafood dishes for your friends.

What to Expect

Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.

Who should attend

Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.

What you take home

A recipe pack and any seafood you have prepared and haven't eaten.

Can I buy fish?

If you would like extra fish to prepare at home, please place an order at time of booking, or call a week prior to discuss

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