Fish at Philleigh Way Cookery School
25 January - 11 November 2017
A step by step guide to fish cookery
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 Sibert – 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.
Find out more...