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Located above Billingsgate Market in London's DocklandsOur location
Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. You will learn how to prepare the selected fish or shellfish in a couple of ways with a third option demonstrated with other related species. The evening ends with a supper of your prepared fish or you can take it away to serve at home.
Tea and coffee served on arrival and supper served with seasonal vegetable and matched to a glass of Loire Valley wines.
To redeem a voucher call us directly on 0207 517 3548 and speak with the administration team
What's coming up....
AND FOR 2017 - £65.00
Friday 24th February
King Scallops and Queenies
Shuck and clean 4 diver scallops and create Roast Scallops with Spiced Couscous and Pomegranate Mollasses to enjoy for supper. We demonstrate Steamed Scallops with Lemon Butter ane Keta (salmon roe) and Pan-fried Queenie Scallops with Diced Chorizo served on Pumpernikel for you to taste.
Friday 17th March
Brill, Witch and Turbot
Learn how to fillet and skin this fabulous flat fish. You then cook Pan -fried Brill with Anchovy Butter and Frazzled Sage for supper. We demonstrate Corbiere Witch with Brown Shrimp and Parsley Butter and Turbot with Gremolata Crumb for a tasting
Friday 28th April
Gurnard and Hake
Learn how to prepare a Gurnard and enjoy Roast Gurnard and Pancetta, with a Tomato Salsa for super.
Demonstration will be to prepare Hake into various cuts and tasting of Hake with Gruyere and Gremolata Crumb. You will learn the technique Hot Smoked Hake with Salsa Verde.
Thursday 4th May
Seabass, Sea Bream and Tilapia
Learn how to prepare Sea Bream into fillets and create a Sea Bream En Papillote with Rosemary and Pernod to serve with hot Roast Potatoes
Chefs will demonstrate Seabass in a Salt Crust and Steamed Tilapia with Wasabi.
Thursday 25th May
Mini Shellfish Platter
Learn the art of preparing Crab Claws, Cold Water Prawns and Squid, to present a mini Seafood Slatter for supper, with a Dressed Crab with Crème Fraîche and Chives, prawn Remoulade with Kale and Chilli Kquid. Served with Brown Soda Bread
Demonstration on how to dress a whole crab.
Friday 23rd June
Smoking and Barbecue Evening
Learn how to prepare and Smoke a Rainbow Trout to enoy for dinner with Samphire and Chilli Dressing.
We will demonstrate Barbecued Wild Alaskain Sockeye Salmon and learn how to dress a Whole Salmon to serve hot or cold.
18:30pm - 20:00pm
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.
This short evening is a perfect opportunity to learn some new and easy cooking techniques and some fish preparation to show off at home.
Recipe pack and key notes about techniques you have learnt during the course of the evening.
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.
Review and leave a comment about the course you had with us.Comment Now!
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