Course Details

£ 155 P/P INC VAT

One Day (9.30am to 4.30pm)

Book now on the One Day Fish Prep and Cooking Course

Date/Time
Date - 12/10/2017
Time - 9:30 am - 4:30 pm


Please fill in the form below to book this course

Bookings are closed for this event.

techniques learned :

  • Cook-ahead methods

  • Scaling, filleting, skinning and boning round and flat fish

  • Making fish stock

  • 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 fish

  • Restaurant-style presentation

  • Tasting

  • Seasoning

Course Overview for One Day Fish Prep and Cooking Course

One Day Fish Prep and Cooking Course

There are essentially two 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 one day fish prep and cooking 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.

Choosing and prepping your fish

You’ll learn to tell the freshness of your fish by examining its gills, its eyes and its overall feel. You’ll remove the scales for cooking skin-on, as well as skinning the fish and removing all the tiny bones (pin-boning).

Cooking fish and making a fish stock

Having done the prep, you’ll then go on to cook both round and flat fish in various dishes, including the chef’s prize-winning seabass dish.

Nothing goes to waste here at Exeter Cookery School and we’ll demonstrate that by making a classic fish stock with all the trimmings. You’ll strain and reduce the stock to the stage where the resultant reduction can be used in various sauces and soups. Indeed, you will make a classic butter sauce using the stock you helped make.

Eat what you cook

Lunch will either be one of the fish dishes you made that morning, or, if appropriate, a buffet laid out by us.

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