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Friday Evening Seafood

£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!
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Friday Evening Seafood

Friday Evening Seafood

FRIDAY 10TH DECEMBER

Cure your own Beetroot and Cumin Salmon to take away and freeze for Christmas, learn how to slice cured salmon as a taster. Make a Festive Seabass En Croute to enjoy for supper.

 

FRIDAY 7TH JANUARY 2022

STEAMED SHELLFISH ONE POT

Working with prawns, squid and scallop, steam over a light broth to serve with noodles for supper.

 

FRIDAY 21ST JANUARY 2022

Winter warming CURRY night

Working with monkfish and mussels, LEARN how to fillet and skin this firm textured fish and prepare mussels to create a Spicy Cardamom, Tamarind & Fenugreek Curry to enjoy for supper with aromatic rice

 

FRIDAY 11TH FEBRUARY 2022

Flat fish classics

Working with a sole (Torbay or Megrim), learn how to fillet and pan-fry to perfection to serve with a Caper & Anchovy Beurre Blanc (butter sauce) to enjoy for supper with root mashed potato. The chef trainer will demonstrate how to make a classic - Sole Colbert (deep-fried Dover sole)

FRIDAY 25TH FEBRUARY 2022

COD 3 WAYS... A FABULOUS WINTER WARMER with SKREI COD

Skrei cod is popular with chefs. Caught in the cold waters of Norway - it is firm, white and sweet and a special treat and considered a delicacy! Skrei means 'wanderer' in Norwegian

Using salt fish and fresh Skrei cod create a Cod THREE Ways for supper. Make Salt Fish and Sweet Potato Fish Cakes, and Pan-fried Skrei Cod with Roast Fennel and Winter Cabbage and our trainer will make a classic Brandade (salt cod pate with mashed potato and garlic)

 

 FRIDAY 8TH MARCH 2022

An evening working with scallops: steamed, pan-fried and ceviche. Learn how to shuck and what is the best sustainable option to choose. Steam over an Aromatic Broth with Oriental spices, Sear to serve with black ink pasta and cure for Ceviche

 

FRIDAY 25TH MARCH 2022

An evening working with sea-bream: smoked, grilled and tray roast. Learn how to fillet a sea bream to use for hot-smoking to serve with Salsa Verde, Grilled with Tapenade Dressing and Tray Roast with Red Onion and Sage Parsnips.

 

FRIDAY 8TH APRIL 2022

An evening with OYSTERS: shucking for tasting plate with native and rock oysters served au naturel. Rockafella (baked) Dill and Pancetta (grilled)

 

FRIDAY 22ND APRIL 2022

An evening with tuna and swordfish: Create char-grilled as Tataki Tuna with Aubergine & Red Chilli Relish and Sesame Crusted Swordfish with Olives and Preserved Lemon Dressing.

 

 

 Timings

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

 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