ONE DAY COURSE (9.30am - 4.30pm)
Only £155.00 per person inc. VAT
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.