Fish & Seafood
March 4 @ 10:00 am - 4:00 pm| £125
Today Ian Dowding, our professional chef, will cover what to look for when buying fresh fish, basic knife skills of filleting a fish as well as producing some new and exciting seafood recipes.
We will tackle filleting a flat fish, a round fish and pick a fresh crab. We will also look at a selection of sauces to go with your fish dishes including a mango salsa, beurre blanc and a sauce vierge.
Full day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, three course lunch with wine, a dish for two to take home, and even someone to wash up!
• Crab, Coriander & Chilli Tian
• Pan Fried Seabass with Sauce Vierge and a Crushed Lemon Potato Cake
• Plaice Encroute with a Dill & Vermouth Sauce
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