Special Saturday Breakfast and Seafood Preparation

1-14 People
3.50 hours
£ 60.00

The START time is up to you... either join us at the school at 7am to register and have a quick cup of tea or coffee and we can explain how the market the market operates and ideas about seasonal fish so you get a feel for what will be a good purchase if you want to buy extra fish. Feel free to make extra purchases as we have a large walk in chiller to store this for the duration of the course.
You head onto the market on your own to explore and make extra purchases if you wish. We are unable to offer an escorted market visit on this course as the market is too busy on a Saturday morning. Return to the first floor for breakfast at 8am....

OR if you prefer a later start (and a lie in!)...Join us at 8am for a briefing and to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish OR shellfish preparation session - SEE SELECT SPECIES ON THE DATES BELOW.

Once breakfast is finished, spend 60 - 90 minutes learning the ropes, working with the designated species on the day. If you have purchased extra fish there may be time for our team to advise on preparation and cooking.

This course is hands-on seafood preparation only with NO cooking, although we will give you lots of information about the seafood prepared and how to STORE/FREESE AND COOK IT. We hand out recipes during the session - with a full description on how to complete the dish at home. 




AUTUMN 2018

Saturday 24th November
Seabass and Sea Bream
Learn how to tri, scale, fillet and pin-bone 1 of each species to take away for supper. Recipe for this will be Salt & Pepper Bass with Autumn Red Coleslaw to take away to create at home. 


Saturday 8th December
John Dory

Learn how to fillet and skin a small John Dory under the watchful eye of our team. We will give you a recipe for Grilled John Dory with Warm Kalamata Olive Tapenade and Fennel Salsa to take away to create at home.

2019 
PLEASE REMEMBER THAT THIS CLASS IS HANDS ON SEAFOOD PREPARATION ONLY = NO COOKING - BUT WE DO PROVIDE YOU WITH A RECIPE TO CREATE AT HOME.


SATURDAY 5TH JANUARY - STONE BASS (also known as Meagre) 
Learn how to trim, scale and fillet a STONE BASS. This meaty, sweet flavoured fish is farmed in the Med and gives beautiful succulent fillets . The recipe you take away to make at home Roast Stone Bass En Papilotte with Leeks, Garlic and Rosemary. If this fish is unavailable so early in the year we will replace it with sea bream. 

SATURDAY 19TH JANUARY - SLIP SOLE
Learn how to skin and create a 'Corbiere' pocket on a slip sole (small Dover sole). You will have 2 fish to work with so that you will have enough to feed 2. The recipe you take away to make at home is Baked Sole with Couscous,Crumbled Feta and Parsley.

SATURDAY 2ND FEBRUARY - SCALLOPS
Learn how to extract scallops from the shell ready to cook. You will have 8 diver scallops to work with. We will also provide you with a sachet of cuttlefish ink to take away so that you can create our recipe of the day: Seared Scallops and Cuttlefish Ink Beurre Blanc at home. We will also provide you with some seaweed garnish to serve with your scallops and some serving suggestions

SATURDAY 16TH FEBRUARY - HOW TO HOT SMOKE YOUR OWN FISH IN A FLASH... working with MACKEREL, MUSSELS AND PRAWNS
On this morning you will prepare a mackerel, mussels and raw warm water prawns ready to smoke. We will give you an easy step by step guide to smoking in a roasting tin - if you don't have a box smoker to use at home. We will show you how to assemble it. We will also give you a small pack of our infused wood dust to use for smoking (not eating) at home. The recipe we will give you to create at home is Smoked Skewered Seafood with SALSA VERDE
 









Booking course

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What to Expect

Learn about the market then explore on your own A light market fish breakfast followed by a hands on practical session.

Who should attend

Anyone over the age of 16 who is interested in an informal morning learning about specific species of fish

What you take home

The seafood that you have prepared and a recipe idea for your fish.

Can I buy fish?

Attendees will have an opportunity to purchase extra seafood - both fresh and frozen during market hours. Remember to bring cash as most companies won't take cards

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