We Love Fish

About this course

The class begins with the principles of buying, storing and cooking fish, followed by demonstrations and guided preparation at individual workstations. Participants practise filleting both flat plaice and round sea bream, then use the fish in dishes including goujons, poached plaice, pan-fried sea bream with salsa verde, and stuffed whole sea bass. Teaching demonstrations are followed by hands-on cooking, with attention to flavouring, stuffing and different cooking methods. The prepared food is eaten at the chef’s table or packed to take away.

What you'll learn

• Explain key considerations when buying, storing and cooking fish
• Fillet flat and round fish using appropriate knife techniques
• Prepare plaice using frying or poaching methods
• Pan-fry sea bream and make a salsa verde
• Stuff and cook whole sea bass while applying flavouring principles

Is this course right for you?

The course is listed as suitable for all levels and combines easy-to-follow demonstrations with hands-on cooking at an individual workstation. It may therefore suit learners with a range of experience, although the source does not specify whether previous experience is required. Participants dine at the chef’s table or can pack their food to take away.

• Suitable for a range of stated experience levels
• Involves active participation at an individual workstation
• Includes shared dining at the chef’s table or a takeaway option

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is provided.
• Prepared dishes can be eaten at the chef’s table or packed to take home.
• Water is provided, along with a complimentary arrival drink.