On this creative one day fish course, fish monger Annie Sibbert and head chef George Pascoe will take you through the skills and techniques necessary to become a proficient fish cook.
A step by step guide to fish cookery incoporating fish selection, filleting techniques (round and flat fish) and a variety of beautiful simple dishes that you can take away and recreate at home.
Maximum student to tutor ratio: 4-1
Tutors: Annie Sibbert – Fish Monger and George Pascoe – Philleigh Way Head Tutor
Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day: The course includes three demonstrations and four practical sessions. All equipment, aprons, food and drink is provided including a glass of Prosecco mid-morning and wine with lunch.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group's interest.
- Griddled Cornish mackerel with beetroot, caper and apple salsa
- Steamed plaice in a beurre blanc sauce, turned saffron potatoes and purple sprouting
- Pan fried plaice with a home made tartar sauce
- Pan fried bass with hot smoked mackerel pate and pickled cucumber
- Identifying fish
- Sourcing fish
- Assessing quality
- Trimming and filleting flat and round fish
- Steaming rolled plaice fillets
- Hot smoking mackerel
- Pané flat fish fillets
- Pan and shallow frying
Please Note: The last session of the day involves students filleted a large round fish to take home so we recommend bringing a medium sized food container.
Age suitability: 16+ or 13+ if accompanied by a paying adult.