Special Saturday Breakfast and Seafood Preparation

1-14 People
3.50 hours
£ 60.00

The START time is up to you... either join us at the school at 7am to register and have a quick cup of tea or coffee and we can explain how the market the market operates and ideas about seasonal fish so you get a feel for what will be a good purchase if you want to buy extra fish. Feel free to make extra purchases as we have a large walk in chiller to store this for the duration of the course.
You head onto the market on your own to explore and make extra purchases if you wish. We are unable to offer an escorted market visit on this course as the market is too busy on a Saturday morning. Return to the first floor for breakfast at 8am....

OR if you prefer a later start (and a lie in!)...Join us at 8am for a briefing and to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish OR shellfish preparation session - SEE SELECT SPECIES ON THE DATES BELOW.

Once breakfast is finished, spend 60 - 90 minutes learning the ropes, working with the designated species on the day. If you have purchased extra fish there may be time for our team to advise on preparation and cooking.

This course is hands-on seafood preparation only with NO cooking, although we will give you lots of information about the seafood prepared and how to STORE/FREEZE AND COOK IT. We hand out recipes during the session - with a full description on how to complete the dish at home. 



2019 
PLEASE REMEMBER THAT THIS CLASS IS HANDS ON SEAFOOD PREPARATION ONLY WE DO PROVIDE YOU WITH A RECIPE TO CREATE AT HOME.



SATURDAY 16TH FEBRUARY - HOW TO HOT SMOKE YOUR OWN FISH IN A FLASH... working with MACKEREL, MUSSELS AND PRAWNS
On this morning you will prepare a mackerel, mussels and raw warm water prawns ready to smoke. We will give you an easy step by step guide to smoking in a roasting tin - if you don't have a box smoker to use at home. We will show you how to assemble it. We will also give you a small pack of our infused wood dust to use for smoking (not eating) at home. The recipe we will give you to create at home is Smoked Skewered Seafood with SALSA VERDE
 


SATURDAY 9TH MARCH -HOW TO PREPARE A MONKFISH TAIL AND CHEEKS
On this morning you will skin, fillet and trim a monkfish tail. You will also learn about trimming monkfish cheeks. We will give you the recipe of the day: Warm Monkfish and Beetroot and Kale Salad with Toasted Pecans to take away to cook at home. You will have enough monkfish for the recipe - which will feed 4 people 


SATURDAY 30TH MARCH - HOW TO FILLET AND SKIN A LEMON SOLE
You will work with a lemon sole learning how to fillet and skin this fish. You will learn about different ways to cook this fish. We will give you the recipe of the day: Pan-fried Lemon Sole with Aubergine, Capers and Truffle Oil to take away to cook at home.


Saturday 6th APRIL - FARMED TURBOT and some SHELL ON COLD WATER PRAWNS
Working with a farmed turbot, you will learn how to fillet and skin this fish. We will discuss different ways to cook this fish. You will have 300g cold water prawns to peel and we will talk about making stock with the shells - which you will need to for the recipe of the day. We will give you the recipe of the day: Poached Turbot in Prawn and Tomato Bisque Reduction to take away to cook at home.


SATURDAY 20TH APRIL - EASTER SPECIAL
CIOPPINO DAY... What is this?... Classic Italian Fisherman's stew from San Francisco... 

SEE SPECIAL EVENTS

SATURDAY 11TH MAY - HOW TO PREPARE CUTTELFISH AND SQUID
We strongly advise that you wear a black top when you join us for this morning. Learn how to prepare a cuttlefish and retrieve the ink sac. You will also have a handful of small squid to prepare to compare the difference. We will talk about different ways to cook these versatile seafood. We will give you the recipe of the day: Braised Cuttlefish and Squid with Butter Bean Stew and Black Ink Butter to take away to cook at home.

SATURDAY 25TH MAY 2019 - SEABREAM
Learn how to trim, scale and fillet 2 seabream. We will talk about different ways to cook the bream and give you a recipe of the day: Roast Seabream with Fennel, Red Onion and Lemon Slaw - to take away to cook at home. 


SATURDAY 1ST JUNE - HOW TO PREPARE BROWN CRAB
Join us to learn about choosing and cooking a crab. You will prepare your own cooked crab, removing everything you don't want to eat and extracting the crab from the shell. We will give you the recipe of the day: Crab Thermidor - to take away to cook at home. 


SATURDAY 6TH JULY - HOW TO PREPARE HAKE
Join us learn about how to choose, trim and fillet a small hake. You will have bones to take away to make stock and enough fish to create the recipe of the day at home to feed 4. We will give you a recipe for Hake, Tomato, Chilli and Tamarind Curry (a lovely aromatic delicate curry) to prepare at home.

AUTUMN PROGRAMME TO BE RELEASED IN MAY 2019.









Booking course

  • Description
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What to Expect

Learn about the market then explore on your own A light market fish breakfast followed by a hands on practical session.

Who should attend

Anyone over the age of 16 who is interested in an informal morning learning about specific species of fish

What you take home

The seafood that you have prepared and a recipe idea for your fish.

Can I buy fish?

Attendees will have an opportunity to purchase extra seafood - both fresh and frozen during market hours. Remember to bring cash as most companies won't take cards

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