Fish & Seafood Plus (Ashburton Cookery School)

Our two-day, in-depth fish and seafood course will show you the best ways to prepare, cook and serve fish & seafood. You will learn the secrets to selecting the freshest fish, and how to easily prepare it including scaling, gutting, and filleting.

You will learn to recognise different fish and shellfish varieties. We are blessed at the cookery school with superb locally caught fish and we will be using line-caught, sustainable fish on this course wherever possible.

Your experienced chef tutor will teach you how to cook fish and shellfish perfectly, and present it as a delicious, attractive and well balanced dish.

Once you have completed this course you will have learned a wonderful life skill that will have a positive impact on your cooking, your diet and your enjoyment of food.

Typical fish you will work with:

Flat fish such as plaice, soul, flounder or brill.

Round fish such as bream, bass, salmon, mackerel.

Shellfish such as dived scallops, whole crab, clams and mussels.

Skills you will learn

Flat fish such as plaice, sole, flounder or brill

Round fish such as bream, bass, salmon, mackerel, mullet

Shellfish such as hand-dived scallops, crab, clams and mussels, oysters and tiger prawns

Typical Recipes

Poached John Dory Fillets, Red Pepper Coulis and Griddled Courgettes

Seared Scallops and Squid on Apple, Chilli and Coriander Salsa

Baked Flat Fish and Mussel Papilotte Bag served with Fennel Slices and a Prawn and Dill Butter

Saffron Fish Soup served with Croutons and Garlic Rouille

Pan Fried Crispy Mackerel Fillets with Slow Braised Belly Pork, Crushed Chive Potatoes and a Mustard Sauce