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Saturday Breakfast and Seafood Preparation

£58.00

What better way to start the weekend - but a morning at the Seafood School situated above the iconic Billingsgate Seafood Market.

Join us at the school at 7am to register and a brief talk above the market and discussion about market operation.Explore the market on your own and make extra purchases if you would like stock up. Return to the Seafood School for a 'fish' breakfast and refreshments. After breakfast spend 75- 90 minutes prepare the designated species on the day. 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/FREEZE AND COOK IT.

Take away the seafood you have prepared with a recipe with a full description on how to complete the dish at home.

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Saturday Breakfast and Seafood Preparation

Saturday Breakfast and Seafood Preparation

MONKFISH - SATURDAY 19TH JUNE

Learn how to fillet and skin a monkfish tail. You will create a dry marinade for the monkfish and we will demonstrate an Avocado, Lime and Coriander Salsa for you to serve with Stir-fried Monkfish. We will give you all the ingredients required to make the avocado salsa at home All you will need is rice or noodles to serve alongside.

DRESSED CRAB - SATURDAY 7TH AUGUST

Working with a cooked brown crab - you will learn how to remove all the bits you don't want to eat and put the prepared crab meat back into the shell as Dressed Crab. We will provide you with a recipe for Chilli Crab Linguini to make at home - or simply use you crab in the best sandwiches you are likely to eat!

 HAKE - SATURDAY 28TH AUGUST

Join us to prepare your own hake. You will learn how to lift the lions, cut steaks and fillet and skin. You will then prepare your ingredients to take away to create Roast Hake with Puttanesca Dressing (tomato, pepper, black olive, garlic, caper and anchovy dressing) to take away to assemble at home

 TURBOT - SATURDAY 2ND OCTOBER

Learn how to fillet and skin a turbot and prepare ingredients to take home for

Stir-Fired Turbot with Spring Onion,, Ginger and Sesame.

 

 Timings

This is a 3 hour Course  - Course Size  1-14 People Course Times   07:00am - 10:00am

 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.