This half day course is crammed full of hints, tips and techniques to help you develop your very own signature fish dish.
We cover basics such as filleting of round and flat fish and how to check for quality and freshness. You can then move on to various styles of cooking your fish from poaching to en papiot techniques, tempura batters and complimentary sauces, fish stocks and garnishing ideas.
This is a half day course which starts at 9.30am and finishes approximately 12.30pm. All ingredients, refreshments, the loan of an academy apron and suitable containers to take home your work are included.