Alongside these techniques you will be taught how to prepare a range of exquisite recipes, all of which can easily be replicated at home.
DurationHome cooks and gourmet enthusiasts with a passion for ‘fruit de mer’ will be inspired by this one-day cookery class which focuses exclusively on fish and shellfish.
Under the guidance of a Le Cordon Bleu Chef you will learn the essential cooking skills required to expertly fillet and prepare a variety of fish and shellfish.
Content of our one-day fish and shellfish cooking course:
At Le Cordon Bleu London, you will be inspired to develop your passion for the culinary arts, wine, and management under the direction of our chef instructors and lecturers. Our Le Cordon Bleu Master Chefs are both classically trained and qualified teachers, whilst our lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
London is widely considered the gastronomic capital of the world, attracting ambitious culinary and hospitality talents from around the globe. By living and studying in the UK capital, you will be at the heart of a rich variety of international cuisines and lifestyles - it is quite simply the experience of a lifetime!
Fresh fish is a truly wonderful ingredient to work with in the kitchen, but can often be a little intimidating if you don’t cook it regularly, with quite a few pitfalls to avoid.
Come and explore the depths of the ocean and learn how to master seafood.
During this full-day course, you will get to grips with creating show-stopping fish dishes, learning first-hand what it takes to create a restaurant-worthy meal.
Join us for this hands-on class as you learn how to fillet and cook round fish, prepare and cook squid, and cook fish in a paper case to seal in flavour as you develop a repertoire of delicious seafood dishes
This fabulous class teaches you all the techniques you’ll need in order to create a range of really impressive shellfish & fish dishes. Our chef will show you the best ways to source, prepare, cook and serve fish and shellfish.
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