Friday Evening Seafood

10-12 People
3.50 hours
£ 89.00

Come,  unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

This is a HANDS ON PRACTICAL CLASS....(with all the hard work taken away as the chef trainers will have everything ready to go - all you have to do is prepare your own seafood ready to cook)

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.
Join the chef trainer team from the school to cover fish preparation techniques and then create a simple first course followed by a more detailed main course.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548


Friday 18th May 2018 - SHELLFISH CLASSICS
Working with a selection of seasonal shellfish prepare and dress a brown crab and roll up your sleeves (it is advisable to wear a black top on this day) to prepare seasonal cuttlefish. You will then make shellfish stock and mace flavoured butter for  - Potted Shrimp with Melba Toast, Classic Crab Bisque (to take away) and Risotto Nero with Cuttlefish. The team will make a Seaweed Salad to taste during supper.

Friday 8th June 2018 - Danish Seafood Evening
Delivered by Silla Bjerrum - who is known for creating fabulous sushi - but for this class - she brings classic recipes from her homeland of Denmark. 
Promoting her new book - Robarta - Silla will be cooking up a Danish storm of seafood - and you will be helping her!

Friday 15th June - FISH CLASSICS
Smoked Haddock, Sea Bream and Plaice (or best seasonal fish on the day)
Working with the best of the season you will skin and pin-bone un-dyed smoked haddock to create Souffle Arnold Bennett.. You will prepare a bream to make Salt Baked Bream with Aioli (garlic mayonnaise). Learn the art of both Hollandaise and Sorrel Sauces to serve with the best fish chosen on the day: whiting, plaice, cod or hake, all garnished with samphire. Evening includes stock making.

Snapper, Stone Bass and Monkfish (or best seasonal fish on the day)

If you are tired of the idea of a dressed salmon, we aim to give you lots of ideas for presenting seafood as part of informal summer entertaining. We have chosen recipes that can be prepared in advance and are easy to multiply up to suit large crowds. 
Working with these species, you will learn the basic techniques in preparation and then create a Marinated Red Snapper Salad (to serve cold), Monkfish Cardamom and Orange Salad (to serve warm or cold) and a Lemon and Olive Seaweed Salad to tuck into for supper (you can take leftovers away). The chef trainers will create Stone Bass in a HERB Salted Crust to serve with Wasabi and Lime Mayo.

Friday 20th July - BBQ, Smoking and Curing
Working with anchovies (or something closely related - depending on availability) scallops and seabass

More easy entertaining for chilled out summer suppers with friends - you will learn how to cure anchovies/sprats or sardines (depending on availability) to create Oregano, Extra Virgin Olive Oil and Lemon Marinated Fish to serve on toasted foccacia. You will clean and prepare for Scallop, Chilli and Lime Skewers for the BBQ (fingers crossed no rain that night... in which case we will grill!) and trim, scale and fillet for Tea Smoked Sea Bass to serve wih a Warm Tabbouleh Salad (bulghar wheat). The chef trainers will demonstrate how to make Escabeche (Spanish cooked and marinated white fish) using hake. 

Friday 10th August - CLASSICS evening - Nose to tail with HAKE
Working with a whole hake you will learn how to prepare it and then use every part of the fish to create 3 - 4 dishes:
The head and bones will create a wonderfully flavoured stock to make Provencal Fish Soup to serve with Croutes and Aioli (garlic mayonnasie)
Create a Roast Hake Loin with Caponata (classic aubergine dish), Mini Spring Onion and Ginger 'Sliders' using the hake trimmings and an excellent canape. The chef trainers will demonstrate how to make a Classic Beurre Blanc to serve with Pan-fried Hake. You will have some fish to take away to cook at home.

Working with crab claws, oysters, clams and scallops you will create your own Hot Shellfish Tasting Slate - making a Crab Bisque, Roast Scallops in the Shell with Seaweed, Oysters Kirkpatrcik or Rockefeller (your choice) and a Clam Bourride. The chef trainer team will create a Native Lobster Thermidor for you to taste. There will be some langostine to garnish your platter and warm sourdough to serve with it all. If you can't eat it, we will pack it up for you to take some away. 

Autumn dates PROGRAMME TBC
Friday 28th September - GUEST CHEF TO BE ANNOUNCED

Friday 26th October - Valentina Harris Italian Seafood and Wine Evening - see GUEST CHEFS

Friday 23rd November



18:30pm - 21:30pm

  • Description
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Techniques covered

Something different every evening. Come and learn how to prepare a number of different species of seafood to give you confidence to cook fabulous seafood dishes for your friends.

What to Expect

Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.

Who should attend

Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.

What you take home

A recipe pack and any seafood you have prepared and haven't eaten.

Can I buy fish?

If you would like extra fish to prepare at home, please place an order at time of booking, or call a week prior to discuss

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