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Special Saturday Breakfast and Seafood Preparation

1-14 People
3.50 hours
£ 60.00

Join us at the school at 7am to register and have a quick cup of tea or coffee.  One of our team will talk for a few minutes to explain how 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 school around 8.15am to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish preparation session.
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 prepration only with NO cooking, although we will give you lots of information about the seafood prepared and how to cook it. We hand out recipes during the session - with a full description on how to complete the dish at home. 


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DATES FOR 2018

Saturday 28th April 2018
RED GURNARD

This is one of favourite fish. You will learn how to skin and fillet it (you will work with 2 - 3 fish). We will give you recipes for Fish Stock and Wrapped and Roasted Gurnard with Tomatoes, Basil and Pancetta with Balsamic Glaze. The trimmings make superb stock. 


Saturday 12th May 2018
Cuttlefish (and squid)

Wear a black top and we will provide you with a pair of gloves to prepare the best of the squid and octopus group... cuttlefish usually contains a pocket of jet black ink. You will learn how to prepare this, collect the ink, slice the main body and prepare the tentacles. There are many ways to cook this - so we will provide you with 2 recipes to try out at home. Quick cook - Cuttlefish 'Chips' and slow cooked - Braised Cuttlefish with Aioli

 
Saturday 26th May 2018 - BANK HOLIDAY WEEKEND
Lobster

Learn the difference between Canadian and native lobsters and taste the difference as we assemble a Lobster Salad as a demonstration. You will then split and dress your lobster to take away. Recipe for this class to take away is Lobster and Samphire Salad


Saturday 2nd June
Plaice, Salmon and Seaweed

Learn how to fillet and skin a plaice. The chef trainer will talk about other flat fish including flounders and dabs. learn about seaweeds available on the market. We will prepare a fillet of salmon and slice it into goujons and give all our guests slices of salmon and some sea thong to create Plaice, Salmon and Seaweed Paupiettes to take away. We usually send you away with just the recipe - but on this occasion you will prepare the fish paupiettes ready to take home and bake. There will be enough to serve 2


Saturday 16th June
Crab

Learn how crab are harvested, what to choose and how to cook it. You will then work with a cooked hen crab and learn how to dress this - and learning what to remove. We will give you a recipe for a Dressed Crab - but also Vietnammese Crab Summer Rolls to take away. 


Saturday 30th June
Lemon Sole

Learn how to choose flat fish and to identify the best quality. Each person will fillet and skin a lemon sole to take away. The chef trainer will demonstrate how to prepare Torbay Sole for serving whole and a talk on how to make an excellent fish stock at home (very quick and easy). We will give you a recipe for fish stock and Aromatic Lemon Sole, Saffron and Chickpea Tagine to create at home with the fish you have prepared. You will have enough for 2 - 3 people.

Saturday 7th July
Seabass and Samphire
Learn how to trim, scale, fillet and pin-bone a seabass along with preparing enough samphire to serve 2 - 3 people. The recipe we will give you to complete at home will be Salt Roasted Seabass with Lemon Dressed Samphire.  The chef trainer will talk about choosing best quality farmed seafood.

Saturday 28th July
Monkfish for the BBQ!

Learn about monkfish and where it is landed in the UK. Prepare a monkfish tail (skin and fillet) and some monkfish cheeks to thread onto skewers to take away. We will give you a recipe for Cardamom Marinated Monkfish Skewers with Tzatziki and Mint and Coriander Couscous to complete at home. You will take away 4 skewers to serve 2.

Saturday 4th August
Sardines galore!

Working with 1kg of sardines per person you will learn how to prepare them 'every which way': for the BBQ, filleted for curing and grilling. You will cure a handful with salt and rice wine vinegar to take away. The chef trainers will talk through the recipes to complete at home at your leisure to include: BBQ Sardines with Greek Salad, Cured Sardines with Pickled Ginger Beetroot and Roast Sardines with Gremolata Crumb


AUTUMN COURSE CONTENTS TO BE CONFIRMED

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  • Description
  • Customer comments (56)
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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