Every Which Way Techniques

12-14 People
2.00 hours
£ 65.00

Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. During this hands-on class 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....  FOR 2018


Friday 2nd February 2018
Lemon Sole and Torbay Sole

Learn how to fillet and skin a lemon sole, make a simple stock to create Poached Lemon Sole Goujons in a Saffron Infused Broth with Chickpeas.  Our chef trainers will prepare a Torbay sole with Parsley Butter.

       ❤    SPECIAL EVENT - VALENTINES EVENT    ❤
       ❤    WEDNESDAY 14TH FEBRUARY 2018      ❤ 

Oysters and Fizz
Learn how to shuck an oyster safely and then open 8 Pacific or 'Rocks' from Carlingford Bay and create Oysters with Pancetta, Dill and Pernod to enjoy with a glass of fizz and Irish Soda Bread. The chef trainer team will hand out tasting notes and there will be an opportunity to learn the difference between a rock and native oyster and taste the difference.
Buy 2 places for this event for a special price of £80 for two. Please call and speak to Kirsty to book on 0207 517 3548

Friday 23rd February 2018  New Date added due to high demand in March
Bass and Bream 
Learn how to trim, scale, fillet and pin-bone a seabass. Prepare Grilled Bass with Deep-fried Seaweed and Chilli Salt. The chef team will prepare a seabream for cooking En Papilotte to taste. 

Friday 2nd March 2018 - SOLD OUT
Bass and Bream 

Learn how to trim, scale, fillet and pin-bone a seabass. Prepare Grilled Bass with Deep-fried Seaweed and Chilli Salt. The chef team will prepare a seabream for cooking En Papilotte to taste. 

Friday 6th April 2018
Scallop with Salmon and Tobiko Roes

Learn how to prepare 6 diver caught scallops. Pan-fry to serve as Scallops with Ramen Noodles with Tobiko and Nori.  The chef team will prepare blinis with mascarpone with keta salmon and trout roes to taste. 

Friday 4th May 2018
Dressing a crab 

Learn how to select, cook and dress a crab (remove all the meat from the shell). Create Thai Crab Cakes to cook for supper. The chef team will prepare Vietnamese Crab Rolls to taste.

Friday 1st June 2018
Cod, Saithe and Whiting

Learn the difference between cod, saithe (AKA coley) and whiting. Learn how to fillet a whiting (round white fish) to make Morrocan Pan-Roasted Whiting with Coriander, Lemon and Olves. The chef team will cook Crusted Cod and Saithe with Sea Vegetables

Friday 6th July
Cold water prawns and lobster

Prepare cooked prawns to make a simple stock as a base for a Chilled Prawn Vichysoisse (Leek, potato and shellfish soup) to enjoy for supper. The chef team will demonstrate the preparation of lobster and will make a Lobster and Samphire Salad to taste.





































Timings

18:30pm - 20:00pm

Booking course

  • Description
  • Customer comments (13567)
What to Expect

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.

Who should attend

This short evening is a perfect opportunity to learn some new and easy cooking techniques and some fish preparation to show off at home.

What you take home

Recipe pack and key notes about techniques you have learnt during the course of the evening.

Can I buy fish?

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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