What better way to start the weekend - but a morning at the Seafood School situated above the iconic Billingsgate Seafood Market
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 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 75- 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/FREEZE AND COOK IT. We hand out recipes during the session - with a full description on how to complete the dish at home.
SATURDAY 5TH DECEMBER - HAKE
Learn how to choose and fillet a hake. You will create a Tikka marinade and we will demonstrate an Asian Slaw recipe for you to take home - to make Tikka Marinated Hake Goujons with Asian Slaw to finish and cook at home. All you will need is Naan bread and Mango Chutney to serve.
AND FOR 2021
SATURDAY 9TH JANURY - MONKFISH
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
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
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
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.
