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 Plaice. 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, and talk about ways to buy fish at its best.
Along the way, you’ll remove the scales for cooking skin-on, fillet and pin-bone, skin flat fish, steam fillets, pan-fry seabass, deep-fry plaice goujons and make a classic French butter sauce.
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. 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 be one of the fish dishes you made that morning, typically Steamed Seabass with Ginger, Lime and Chilli with Stir-Fried Bak Choy and a Thai-Style Dressing.
You will leave us at the end of a busy day with bags of confidence and new-found skills.