This is 6 hour Course
Course Size: Maximum 14 people
Course Times: 08:30 - 14:30. Please arrive at 08:15 for registration
Techniques includes: trimming, scaling, gutting, filleting, skinning, pin-boning along with the preparation of some of shellfish. The species will depend on seasonality and availability on the day.
The emphasis on this day is not only the seafood (fish and shellfish) prepared, but also some top tips from an experienced seafood chef on stock and sauce making, various cooking techniques, marinades and flavours that complement the seasonal fish prepared.
At the start of the course at 8.30am, we offer you tea and coffee and a brief introduction to the day. You spend the first part of the morning learning fish preparation techniques and knife skills, working with a selection of species. During a coffee break you will make a fish stock before completing your knife skills session. You will prepare some fish for a light lunch. During the course of the morning you will make stock and a couple of recipes to take away. A number of innovative recipes will be demonstrated during the day. This course will focus on sauce making and marinades to complement the fish prepared: the species of recipes vary with the seasons but could include: Salt Pollack and Coley Fish Cakes with Chilli Tomato Salsa, Prawn pilaf , Grilled Sea Bass with Seafood Bisque Sauce, En papillote with seaweed and flavoured butter . All recipes prepared serve 2.
If you want to learn something specific - we are always open to requests - so just give us a call.
We apologize, but we are unable to offer an early morning escorted market visits on a Saturday as the market is too busy.
However, if you would like to visit Billingsgate Market, the equivalent course is Catch of the Day - more information can be found here.
We will email a recipe booklet covering the recipes prepared that day. A selection of prepared seafood, please bring a cool bag.
If you buy extra fish we do have a chiller to store it during the course of the day.
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