Every Which Way Techniques

12-14 People
2.00 hours
£ 65.00

Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. During this hands-on class you will learn how to prepare the selected fish or shellfish. We then cook two dishes demonstrating how you can cook your own seafood and you will enjoy the tasting for supper. You take your seafood home with you along with a recipe pack detailing more ideas. 

UPCOMING DATES:

FRIDAY 5TH APRIL
Every way with MONKFISH

Learn how to prepare a monkfish tail and cheeks. The chef team will then demonstrate several ways to cook this fish for you to try for supper and you take your prepared monkfish home... Recipe pack to include: Pan-fried Monkfish with Asian Avocado and Coriander Salsa, Roast Monkfish with Beetroot and Kale, Stir-fried Monkfish Cheeks with Red Salsa and Basil, Monkfish Tagine with Saffron, Cumin and Olives, Monkfish En Pailotte with Samphire and Lemon Butter


FRIDAY 3RD MAY
Every way with  CUTTLEFISH

Learn how to prepare cuttlefish and reserve the ink sac. The chef team will then demonstrate several ways to cook this glorious seafood for you to try for supper and you take your prepared cuttlefish home... Recipe pack to include: Slow braised Cuttlefish in its own ink., Deep-fried Cuttlefish Chips with Tartare Sauce, Turmeric marinated Cuttlefish Tacos with Red Slaw Char-grilled Cuttlefish Steak with Sweet Potato Chips, Risotto Nero
.

FRIDAY 5TH JULY
Every way with  CRAB

Learn how to choose, cook and prepare a Brown edibly crab (what to discard and what is good to eat!). The chef team will then demonstrate several ways to cook this lovely shellfish for you to try for a light supper and you take your prepared crab home: Recipes pack to include: Chilli Crab Tagliatelle, Classic Dressed Crab, Crab Thermidor.. in the shell, Vietnamese Summer Crab Rolls, Thai Crab Cakes.


FRIDAY 2ND AUGUST
Every way with LEMON SOLE

Learn how to choose, fillet and skin a lemon sole: The chef team will then demonstrate several ways to cook this delicate white fish for you to try for a light supper and you take your prepared lemon sole home: Recipe pack to include: Fish stock, Pan-fried Lemon Sole with Aubergine and Capers, Poached Lemon Sole in a Turmeric, Spring Onion and White Bean Broth, Lemon Sole Goujons with Labneh and Herb Dressing 

AUTUMN DATES TO BE RELEASED IN APRIL









Timings

18:30pm - 20:00pm

Booking course

  • Description
What to Expect

An informal evening class learning how to prepare and cook a selected species of fish or shellfish. You focus on one species of fish and cook this for supper. We will demonstrate a couple of ideas with related species for you to taste as part of the evening. We look at the various preparation techniques for each species of fish and give advice on a variety of cooking methods.

Who should attend

This short evening is a perfect opportunity to learn some new and easy cooking techniques and some fish preparation to show off at home.

What you take home

Recipe pack and key notes about techniques you have learnt during the course of the evening.

Can I buy fish?

As the market is closed in the evening, we can purchase extra fish if you would like to practice at home. Please contact our administration team to discuss market price and availability.

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