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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
Thursday 25th May
Mini Shellfish Platter
Learn the art of preparing Crab Claws, Cold Water Prawns and Squid, to present a mini Seafood Platter for supper, with a Dressed Crab with Crème Fraîche and Chives, prawn Remoulade with Kale and Chilli Squid. 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.
Friday 21st July 2017
Working with a cooked Canadian lobster, learn how to split and dress a lobster, then create a bisque reduction sauce using the shells to toss into tagliatelle - to tuck into for supper. We will demonstrate Lobster Thermidor using a native lobster from around the UK and Roast Langoustine with Basil
Friday 4th August 2017
Dover and Lemon Sole evening
Pocket a small Dover sole and create your own filling from our choice of ingredients. Pan-roast this to enjoy for supper with new roast potatoes and a seasonal salad. We demonstrate Lemon Sole Meuniere - a true classic of pan-fried sole with parsley, caper and lemon in beurre noisette.
Friday 1st September
Seared Chilli Cuttlefish and Salt and Pepper Squid evening
Learn how to prepare both cuttlefish and squid and how to cook them to perfection in a flash with out Seared Chilli Cuttlefish and Salt and Pepper Squid evening. We will demonstrate a Cuttlefish and Chermoula Tagine (Chermoula is a deady mix of spice, sweet and sour and the flavours of North Africa)
To come... other dates for Autumn will be...
Friday 6th October
Friday 3rd November
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.
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