Signature Fish Dish

Description

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 starting at 9.30am to 12.30pm and includes ingredients, refreshments and suitable containers to take your work home to share with family or friends.