Special Saturday Breakfast and Seafood Preparation

1-14 People
2.50 hours
£ 58.00

Join us at the school at 7am to register and have a quick cup of tea or coffee.  One of our team will talk for a few minutes to explain how 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. You head onto the market on your own to explore and make extra purchases if you wish.

Return to the school around 8.15am to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish prepration session.
Once breakfast is finished don your apron and spend 60 - 90 minutes learning the ropes and 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.

ARE YOU READY FOR 2017?.....

29th July 2017
Squid, Queenie Scallops & Warm Water Prawns

Learn how to prepare the squid, scallops and prawns to make a Seafood Stir-fry with Basil and Chilli Pistou.
Perfect Summer supper to share with friends and a glass or two of white wine! (Take home enough to serve 4 people)

5th August 2017
Seabass and Bream

Learn how to prepare a seabass: trim, fillet and pinbone a bass.  The recipe this week will be Tray-roast Bass with Warm Greek Salad.
The chef team will demonstrate how to fillet a seabream and explain the differences. 

19th August 2017
Dover Sole and Torbay Sole

These two flat fish can be prepared in the same way: skinned and filleted/pocketed. You will learn the technique to skin these fish ( you will be given one of each). You will then learn how to make a pocket in the fish to fill. The recipe will be Pocketed Flat Fish with Prawns and Pesto

16th September 2017
Learn how to fillet, pin-bone and skin this larger round fish (related to cod). We will give you lots of tips about storage - and how to make stock with the bones. Recipe for this week is Billingsgate Merchants Fish Stew - using home make stock and the big chunky fillets from this fish. We also give you a recipe for fabulous - garlicky and spicy Rouillet (red pepper paste)

9th October 2017
Cockles and Mussels (alive alive o!) and some clams too!

Prepare a selection of mussels and clams and learn all about how to choose, prepare, stpre amd cook a selection of 'bi-valve' shellfish.
The recipe for today is Cockle, Clam and Mussel Bourride (steamed shellfish in saffron, orange, fennel and finished with garlic and creme fraiche

Booking course

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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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