From Fish to Dish...

After a warm welcome drink from our menu of teas and freshly ground barista style coffees, we’ll introduce the course outline and get started. You will:

• Learn what to look for when buying fish
• Clean, scale, prepare, fillet, and debone a flat fish and a round fish
• Learn about storing and freezing safely
• Prepare your fish before cooking, with methods including pané and brining, understanding the effects of these on the finished fish, and when and why we would do this
• Look at various cooking techniques for fish, including sauté, steam, sous vide, confit or en papillote, then cook your fish in a few of these ways
• Use your fish bones and scraps to make a rich and flavourful fish stock
• Create some light sauces using your fresh stock

As well as a short refreshment break during the experience, you will also enjoy your fish with accompaniments for your meal. You can then take away any leftovers you have made.

Evening bookings may have some elements of this experience reduced or provided as demonstrations.