Fish Prep and Cooking (One Day)

“What a truly fantastic day I’ve just had! Full day fish course is amazing – I feel 100% more confident about preparing & cooking fish now. Jim & Lucy are amazing & I didn’t want the day to be over. I’ll definitely be back to do more courses. Thank you so so much xxx”
Jane Mackney
fish prep and cooking

ONE DAY COURSE (9.30am - 4.30pm)

Only £145.00 per person

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.

Please note, there is an age restriction on this course: 14+ if attending with a paying adult / 16+ if unattended.

Techniques learnt:

  • Scaling, filleting, skinning and boning round and flat fish
  • Making fish stock
  • Making a fish reduction sauce
  • 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
  • Cook-ahead methods

You will make:

  • Pan-Fried Seabass with a Pernod Butter Sauce
  • Steamed Seabass with Ginger, Lime and Chilli Dressing
  • Plaice Goujons with your own home-made Mayonnaise
  • 30/06/2020 - Whole Day
  • 25/07/2020 - Whole Day
  • 30/08/2020 - Whole Day
  • 23/10/2020 - Whole Day
  • 03/12/2020 - Whole Day
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