Fish Class

About this course

The class opens with demonstrations of fish and seafood techniques including filleting round fish, cooking en papillote, salt baking, preparing scallops, and handling mussels, tuna and squid. Participants then prepare a two-course meal, filleting and cooking sea bass for the main course and cooking scallops for the starter. Non-fish elements are prepared by the chefs, while guidance is provided during the cooking. The menu includes scallops with pea purée and pan-fried sea bass with potatoes, samphire and dill velouté.

What you'll learn

• Fillet round fish
• Prepare and cook scallops
• Apply techniques including en papillote and salt baking
• Prepare fish and seafood dishes
• Present a two-course meal

Is this course right for you?

Listed as suitable for all levels, the course combines detailed demonstrations with individual cooking. Participants prepare the fish and seafood elements of their own two-course meal, with chefs providing guidance during the process. Bookings can be made by individuals, pairs or groups.

• Suitable for solo, pair or group bookings
• Includes chef guidance while participants cook

Before you go

• All equipment and food are provided.
• Recipe booklets are emailed after the class.
• A gluten-free diet can be catered for on request, but no alternative is provided for the velouté.