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Friday Evening Seafood

£89.00
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Friday Evening Seafood

Friday Evening Seafood

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


SUMMER 2021

FRIDAY - 30TH JULY 2021

Turbot and Prawn Bisque with Samphire

Working with a farmed turbot, you will learn how to fillet the fish and make a good seafood stock with the frames and with the shells from the prawns. You will create a bisque type shellfish sauce to create Turbot and Prawn Bisque to serve with Samphire.

 

FRIDAY - 13TH AUGUST 2021

BBQ & HOT SMOKING 

Working with monkfish and trout you will create a Ras al Hanout marinated Monkfish Skewers to either BBQ or grill (weather depending). Prepare and lightly cure a trout to hot smoke in our kitchens. Both dishes to be served with Coriander, Parsley and Lemon Couscous to tuck into for supper.


FRIDAY 20TH AUGUST 2021

TASTE OF VIETNAM

Crack crab claws to wrap and roll your own Summer Seafood Rolls in rice wrappers. Prepare a sea bream with chilli and spices to cook Vietnamese Crispy Fish.

 

FRIDAY 3RD SEPTEMBER

LATE SUMMER SHELLFISH 

Working with scallops, squid and King prawns create our Seared Seafood Salad to enjoy for supper. The chef trainer will demonstrate Slowed Cooked Octopus Tagine with Lemon & Mint for you to taste.

 

FRIDAY 24TH SEPTEMBER

ANTIPASTI DI MARE

Working with seasonal sardines you will grill and marinate for sweet and sour Sardine in Carpione. Create Bagna Cauda, a classic anchovy and garlic dip from Piedmonte to serve with fresh vegetables. 

The chef trainer will demonstrate Risotto Nero (cuttlefish ink) for you to enjoy for supper with an Italian wine.


FRIDAY 1ST OCTOBER 2021

TWO WAYS WITH HAKE

Working with the big trend setter of the moment - MSC Hake (a white fish that is a great alternative to cod and co!) you will marinate and Hot Smoke Hake to serve with Salsa Rosso and create Hake Mini Sliders with Asian Slaw. The chef trainer will demonstrate how it is prepared by a fishmonger and roast a Hake Loin with Gremolata Crust.

 

FRIDAY 15TH OCTOBER 2021

TWO WAYS WITH MONKFISH

Working with a monkfish tail you will cut a bone in steak to make Pan-fried Monkfish with Chilli Ratatouille and fillet the remainder to make Monkfish Popcorn to serve with Tartare Sauce. 

 

 

 

 Timings

This is a 3 1/2 hour Course - Course Size  8-10 People -  Course Times   18:30pm - 21:30pm

 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