Preparing and cooking fish and shellfish might seem a little daunting, but with the right knowledge and approach can be extremely satisfying.
Guided by head chef Tania, in this hands-on class, you’ll learn the knife skills to fillet and pin-bone small whole fish for preserving in a delicious Portuguese escabèche to take home.
We’ll move on to shellfish with a sesame tempura where you’ll learn to shuck oysters like a pro and prepare prawns for quick frying and eating with a simple tentsuyu sauce.
With a combination of demos and hands-on instruction, we’ll also fillet and prepare monkfish tails and tackle larger fish fillets using skinning, boning, portioning and curing techniques. With these we’ll make a stunning fish curry cooked to perfection and an impressive fish starter which will wow your friends and family.
As always, we’ll be tasting and eating throughout the class.
The skills you pick up should give you the confidence to cook fish and seafood at home. Along the way there’ll be guidance on buying and choosing the freshest produce and advice on how the recipes learnt can be adapted to suit a variety of seafood.
Not suitable for vegetarians. Allergens present, please ask for details.
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