Blog

18

Dec

ALASKA…. COOKING BLACK COD IN JUNEAU…

…. Having spent the day appreciating the brisk Alaskan weather in the Lynn Channel, Rosemary, Jocelyn and I thawed out for a little while before heading off to our hosts house to cook supper. Joe, Stefan and Rowley met us and we set about preparing a feast for a…

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18

Dec

ALASKA – reflections

Now on our last leg of our Alaska trip we had a look at the melting Middenhall Glacier in Juneau (hoping for a sighting of a bear!!… Sadly still in hiding!) We viewed the regular fisheries meetings where anyone from individual fishermen through to larger companies…

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18

Dec

SEA BASS WITH A SALT CRUST

There has been some beautiful wild bass on the market this week - and inspired by Raymond Blanc’s cookery programme this week – I am going to cook Salted Baked Bass for this weekend for friends. Raymond created a ‘salt meringue’ to encase a leg of…

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18

Dec

Smoked and Preserved Seafood Day

We had a full complement of students on our pilot smoking day at the school and it was a packed agenda. Ken Condon – our cheeky retired fishmonger – who is always  so popular and welcome member of our team at the school took part in the early market visit…

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18

Dec

SQUID V CUTTLEFISH

I have written about this before – but cuttlefish is one of our favourites at the  seafood school: we like preparing it and then cooking it in a number of different ways, it is versatile and easy to cook. One favourite is the tentacle casserole slowly braised…

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