Healthy, delicious and versatile, fish is still regarded by many as difficult to cook. Sustainability is also high on the agenda and all our seasonal fish courses will give you the confidence to identify sustainable and fresh fish, how to prepare it whole and how to gut and fillet. You will learn which cooking methods are best for each type of fish and what’s in season.
Winter fish includes recipes for Sarde en Saor - a wonderul Venetian pickled mackerel dish - steamed plaice fillets, baked trout, fresh mussels in saffron and white wine, fish stock and two classic sauces to go with your fish - mayonnaise and Remoulade.
Fish is freshly delivered direct from Billingsgate Market for every class. The class finishes with a big lunch of everything we have cooked and a glass of wine!