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. 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.

Return to the school around 8.15am to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish preparation session.
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.

DATES FOR AUTUMN 2017



23rd December 2017 - CHRISTMAS SPECIAL
CHRISTMAS EVE SUPPER - TURBOT OR LOBSTER?

Get ready for Christmas seafood supper - Join us for an early breakfast, glass of Prosecco and Kedgeree.

You can either choose to take the LOBSTER  session. Dress a cooked Canadian lobster to take home. Recipe handed out will be LOBSTER THERMIDOR. OR
You can choose the TURBOT session. You will fillet and skin a farmed turbot to take home. Recipe handed out will be Roast Turbot with Truffle Beurre Blanc 

The lobster will feed two - if you have more to cater for, you can request that we purchase more lobsters for £14 each.
The turbot will feed 2 - 3- if you have more to cater for, you can request that we purchase more turbot for £14 each

This is the last market day before Christmas, so if you would like to order fish in advance - to take away, please contact Kirsty on Kirsty@seafoodtraining.org for more details.


Then for 2018...

6th January 2018
Seabass and Seabream

Learn how to trim, scale, fillet and pin-bone this fish to take away for Seabass, Pak Choi and Chilli Broth
A delicious and great healthy start to 2018

3rd February 2018
Oysters, Mussels and Clams Feast

Make the most of these shellfish when they are at their seasonal best.
Learn how to shuck oysters (you will be given 6 rock oysters to take away - including a shucking knife) Recipe to cook at home will be Grilled Oysters with Pernod, Dill and Pancetta. 
You will also learn how to prepare mussels and palourde clams to take away. Recipe to cook at home will be Mussel and Clam Chowder.

17th February 2018
Lemon sole

Learn how to fillet and skin a lemon sole to take home. Recipe will be Pan-Fried Sole with Sage, Capers and Truffle Oil.

10th March 2018
Monkfish

Learn how to skin and fillet a monkfish tail. The recipe to take home will be Monkfish, Mango and Coconut Curry. You will have enough fish to feed 2, if you would like us to order more, please call Kirsty to arrange an extra order.

24th March 2018
Red Mullet

This is one of the best eating fish on the market. You will learn how to trim, scale and gut the fish to retain the liver - which is quite a delicacy. 
Each person will work with 2 - 4 fish - depending on the size. The recipe to take away will be Citrus Roast Mullet with Rosemary Butter. If the fish is large enough we will also look at filleting. You will have enough fish to feed 2 for dinner. 

Saturday 7th April
PRAWNS, PRAWNS AND MORE PRAWNS.. and then shrimp!

You will learn about the difference between cold and warm water prawns and shrimp, what's cooked and what't not - then roll up your sleeves to prepare: peel and devein warm water prawns for a Tom Yum Goong - a piquant hot and sour prawn soup from Thailand. You will also peel some cold water prawns to take away for Prawn and Harrissa Pilaf. We will demonstrate the preparation of langostine. You will have enough to take away to serve 2 - 3 people. 

Saturday 28th April 2018
RED GURNARD

This is one of favourite fish. You will learn how to skin and fillet it (you will work with 2 - 3 fish). We will give you recipes for Fish Stock and Wrapped and Roasted Gurnard with Tomatoes, Basil and Pancetta with Balsamic Glaze. The trimmings make superb stock. 


Saturday 12th May 2018
Cuttlefish (and squid)

Wear a black top and we will provide you with a pair of gloves to prepare the best of the squid and octopus group... cuttlefish usually contains a pocket of jet black ink. You will learn how to prepare this, collect the ink, slice the main body and prepare the tentacles. There are many ways to cook this - so we will provide you with 2 recipes to try out. Quick cook - Cuttlefish 'Chips' and slow cooked - Braised Cuttlefish with Aioli

 
Saturday 26th May 2018 - BANK HOLIDAY WEEKEND
Lobster

Learn the difference between Canadian and native lobsters and taste the difference as we assemble a Lobster Salad as a demonstration. You will then split and dress your lobster to take away. Recipe for this class is Lobster and Samphire Salad

Saturday 16th June
Crab

Learn how crab are harvested, what to choose and how to cook. You will then work with a cooked hen crab and learn how to dress this - and learning what to remove. We will give you a recipe for a Dressed Crab - but also Vietnammese Crab Summer Rolls to take away. 














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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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