We find fish cookery is something pupils are most concerned about, but it really doesn’t have to be! Simple, highly effective cooking methods can hold you in good stead forever.

A step by step guide to fish cookery incorporating fish selection, filleting techniques (round and flat fish)

But most importantly learn a variety of beautiful simple dishes that students can take away and recreate at home with all types of other fish as well.

Course Overview

Duration: 10:00-16:00

Tutors: Head Tutor – Rupert Cooper

Maximum student to tutor ratio: 10-1

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 demonstrations and four practical sessions all using local Cornish seafood, from quick starters to special restaurant standard main course . 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.

Sample dishes

Smoked mackerel pate, homemade bread & chutney

Megrim sole, tempura batter and saffron aioli

Grilled sole, pancetta, mussels and braised fennel

Pan roasted hake, Goan curry potatoes and crispy kale

Pan fried gunard & sauce vierge

Skills

Identifying fish

Sourcing fish

Assessing quality

Trimming and filleting flat and round fish

Grilling flat fish fillets

Battering  flat fish fillets

Pan and shallow frying

Griddling

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.