Special Saturday Breakfast and Seafood Preparation

1-14 People
2.50 hours
£ 58.00

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.

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.

DATES FOR AUTUMN 2017

16th September 2017
Saithe
Learn how to fillet, pin-bone and skin this larger round fish (related to cod). We will give you lots of tips about storage - and how to make stock with the bones. Recipe for this week is Billingsgate Merchants Fish Stew - using home make stock and the big chunky fillets from this fish. We also give you a recipe for fabulous - garlicky and spicy Rouille (red pepper paste)


14th October 2017
Cockles and Mussels and some clams too!

Prepare a selection of mussels and clams and learn all about how to choose, prepare, stpre amd cook a selection of 'bi-valve' shellfish.
The recipe for today is Cockle, Clam and Mussel Bourride (steamed shellfish in saffron, orange, fennel and finished with garlic and creme fraiche


4th November 2017
Torbay Sole (aka Witch)

Arguably a flat fish to rival Dover sole in texture and flavour. Learn how to trim and skin this fabulous fish and create a 'pocket' ready to make Sole with Autumn Mushrooms, Creme Fraiche and Sage.


2nd December 2017
Mackerel (and Dill and Beetroot Cured Salmon ready for Christmas)

Quick and easy to prepare, learn how to fillet and pin-bone a couple of mackerel - recipe to take away is Mackerel Piri Piri
You will also prepare a 200g piece of salmon as 'Gravadlax': cured and marinated in dill, beetroot and vermouth- ready for the freezer and a Christmas canape of Beetroot Gravadlax with Horseradish Creme Fraiche on Blinis


23rd December 2017 - CHRISTMAS SPECIAL
Details to be announced

Get ready for Christmas cooking - Join us for an early breakfast, glass of Prosecco and Kedgeree.
This is the last market day before Christmas, so if you would like to order fish in advance - to take away, please contact Kirsty on Kirsty@seafoodtraining.org for more details.
More details on the morning to be released 1st September 2017

Then for 2018...

6th January 2018
Seabass and Seabream

Learn how to trim, scale, fillet and pin-bone this fish to take away for Seabass, Pak Choi and Chilli Broth
A delicious and great healthy start to 2018


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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