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. We can advise where to make other purchases.
Explore the market on your own and make extra purchases
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.
DUE TO COVID 19 RESTRICTIONS WE HAVE POSTPONED OUR CLASSES TO LATER IN THE SPRING
SATURDAY 9TH JANURY - MONKFISH - POSTPONED TO 27TH MARCH
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 Dressing for you to cook Stir-fried Monkfish. All you will need is rice or noodles to serve alongside.
SATURDAY 26TH JANUARY - SEABREAM - POSTPONED TO 2ND APRIL
Join us to learn how to fillet and trim two seabream. We will demonstrate fish stock for you to take away with all the necessary ingredients to make one of our favourite dishes : Poached Bream with Chilli Broth and Pak Choi to finish at home
SATURDAY 6TH FEBRUARY KING DIVER SCALLOPS - POSTPONED 23RD APRIL
Join us to prepare 6 diver caught scallops. We will demonstrate how to make ‘black pasta’ and you will cut your own pasta to cook at home. You will make your own orange dressing so all you will need to assemble your Seared Scallops on Cuttlefish Pasta with an Seville Orange Dressing is a lovely wine of your choice.
SATURDAY 27th FEBRUARY - TURBOT - POSTPONED TO 15 MAY
Join us to learn how to fillet and skin a farmed turbot and wrap in pancetta ready to take away to roast. We will demonstrate a rosemary infused pistou to serve as dressing – all you will need are potatoes and vegetables to cook and serve with the Roast Turbot and Pancetta with Rosemary Pistou.
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.
