Details
During this action packed day you will learn how to deal with a range of fish and shellfish from scratch. You will learn to fillet both a round and a flat fish (learning to gut and de-scale is also an option). There will also be a seasonal range of crustaceans and shellfish (depending on what is available). The preparation session will be followed by both demonstration and practical sessions to turn the prepared fish into simple and tasty dishes which we will sit to eat together before the session ends.
Sample dishes: Mackerel gravdlax Carpaccio of sole with ginger and vanilla Fish stock for a reduced fish sauce Goujons of Sole with tartare sauce Baked seabass with fennel Mussels with a curry sauce Tempura Squid - various.
