The Ultimate Fish And Shellfish

In this enlightening fish and shellfish cooking class, you will learn how to choose, prepare and cook the freshest sustainable seafood. We are dedicated to maintaining sustainable levels of fish in our oceans, so source only seasonal, line-caught and local produce.

During this half-day fish and shellfish cooking class, you will master techniques such as skinning, filleting and boning. You will also learn the most appropriate methods of cooking various species, including grilling, frying, baking, poaching and steaming. We will make a range of beautiful accompanying sauces, including hollandaise, tartare, gooseberry, green salsa and a fresh chilli sauce.

Your class will begin with a welcome of freshly baked Cookery School breakfast treats, or a snack if the class takes place in the afternoon. The session ends with a feast around the Cookery School table, accompanied by matched wine, tea or coffee, and dessert. You will leave us feeling confident about cooking fish and shellfish at home.

In this fish and shellfish cooking class, you will learn to make:

• fish stew with a lobster bisque base
• calamari braised in red wine
• pollack with a black butter, parsley and caper sauce
• moules marinieres
• catch of the day en papillote with hollandaise sauce – depending on what the fishermen bring in
• griddled diver scallop salad with an oriental dressing
• grilled prawns in the Mozambique style with green salsa or a fresh chilli sauce
• fish cakes with tartare sauce
• mackerel with a gooseberry sauce
• smoked mackerel pate