Evening Fish Cookery Course

Half Day Fish Cookery Course

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Course Details

£ 65.00 P/P INC VAT

Half Day (morning: 9.30am to 12/afternoon: 2pm to 4.30pm)

techniques learned :

  • Cook-ahead methods

  • Making a fish reduction sauce base

  • Making a classic butter sauce

  • Making mayonnaise (for Aioli)

  • Pan-frying round fish fillets

  • Deep frying fish fillets

  • Steaming round and flat fish

  • Restaurant-style presentation

  • Tasting

  • Seasoning

Course Overview

Half Day Fish Cookery Course

There are essentially two basic types of fish, referred to in the trade as either ‘round’ or ‘flat’. Round fish include seabass, mackerel, cod, mullet, trout, salmon, etc. Flat fish include brill, plaice, turbot, dabs, sole, flounder, et al.

On the Half Day Fish Cookery Course you’ll be preparing typical examples of these two types: seabass and brill. All the techniques you’ll learn whilst preparing and cooking these two fish are virtually the same for all fish of their type.

You’ll cook both round and flat fish in various dishes, including the chef’s prize-winning seabass dish.

At the end of the course, you will be able to take various elements home in order to show off your new-found skills to family and friends.

These are examples of the kind of dishes you could be making

  • Pan-Fried Seabass with Sautéed Ratte Potatoes, Wilted Spinach and Poached Fennel with a Pernod Butter Sauce.

  • Steamed Seabass with Ginger and Bak Choy with Soy and Sesame Dressing

  • Brill Gouchons with Rape Seed Oil Aioli

Course Availability (click on a course to book)