Healthy, delicious and versatile – fish is still regarded by many as difficult to cook. Sustainability is also an issue. Learn how to identify and buy the best fresh fish; how to prepare whole fish, how to scale and fillet and which cooking method to use for different types of fish. Recipes for the winter course include Sarde in Saor – sweet and sour mackerel, steamed sea bass fillets and trout baked in oven. We will also show you how to make fish stock, remoulade and a delicious seasonal Hollandaise with blood oranges “Sauce Maltaise”.
Fish! Feb 2012
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Start: February 22, 2012 10:00 AM
End: February 22, 2012 2:00 PM
Venue: Cambridge Cookery School
Phone: 07531521633
Address: Unit 9D, The Imre Building, The Michael Young Centre, Purbeck Road Cambridge, Array, United Kingdom, United Kingdom, CB2 8HN
Cost: 98.03 GBP