In this enlightening and highly enjoyable class, learn how to choose, prepare and cook fish. Cookery School stands at the forefront of sustainable fishing; their catches are always local and line-caught. On this intensive five and a half hour course, master skinning, filleting and boning as well as cooking methods from grilling through to poaching. Make a fish stew with lobster bisque base and calamari braised in red wine as well as tasty mussels Provencal and many other dishes. Discover how to create an excellent fish fumet and a range of sauces to complement your dishes. The day includes a breakfast of freshly baked goods and a final feast which is paired with wine, hot drinks and dessert. Take away a pack of recipe cards to use at home.
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