Fish masterclass Level 1
Fish is recognised as one of the healthiest forms of food. Yet six out of ten people admit to being nervous about cooking it, preferring to offer meat dishes at their dinner parties.
Now help is at hand, on our famous fish master class.
By the completion of the course you will understand the difference between white and oily fish. You will be able to fillet a flat and round fish. Scale fish, skin and fillet fish. Learn how to marinade, make fish stock, shallow fry red mullet, shallow poach fish and make sauces to accompany.
During the day your tutor chef will be demonstrating how to prepare and cook
Ceviche of bass
Fillet a whole fish
Skinning fish
Making fish stock
Cooking methods
Fillet a whole fish
Skinning fish
Making fish stock
Cooking methods
All students will then participate in the following
Filleting flat and round bodied fish
Making fish stock
Shallow poached fillet of plaice in white wine reduction sauce on a bed of spinach
Shallow fried red mullet on a bed of pay lentils with a prawn and caper butter dressing
Filleting flat and round bodied fish
Making fish stock
Shallow poached fillet of plaice in white wine reduction sauce on a bed of spinach
Shallow fried red mullet on a bed of pay lentils with a prawn and caper butter dressing
